Baba Ghanoush and Kale Chips

Happy 1st National Food Day!

This weekend I had watched Food Matters, and I got in the mood to make some vegan dishes. If you haven’t seen it, the documentary is about how nutrition and vitamins/minerals can be more powerful and effective than drugs. I like this idea because it would place Dietitians and Doctors in Nutrition at the same levels as Medical Doctors since RD’s can prescribe nutrition. But, that is not going to happen–at least not any time soon.

Anyway, I would recommend watching the film because there are some valid points. Emphasis on some. Never believe 100% of what a documentary says. Just take away a few of the key points since most of the time I find these films sensationalized.

Anyway, since I was on my super duper veggie health kick, here is the baba ghanoush I made. I love anything with eggplant, and I have never made baba ghanoush before, so I gave it a try, and it turned out great.

Baba Ghanoush Recipe

  • 2 medium eggplants
  • 3 cloves garlic, minced
  • 2 Tbsp. red onion, chopped
  • juice of 1-2 lemons
  • 3 Tbsp. fresh flat leaf parsley, chopped
  • 5 Tbsp. tahini
  • salt, pepper, and garlic powder to taste
Directions:
  1. Preheat the oven to 425 F. Place eggplant on a baking sheet, and bake for about 25-30 minutes until softened, and skin begins to wrinkle. Note: You could peel the eggplant first, and then roast pieces of it, but I feel that it loses moisture this way.
  2. In the meantime, in a medium saucepan, brown the onions and garlic. Set aside.
  3. When the eggplant has cooled, peel away the skin. Cut of the stem, and add the flesh to the saucepan.
  4. Add the lemon juice, tahini, and seasonings to the saucepan. With an immersion blender, pulse the mixture until mostly smooth. It is OK if there are a few chunks. Note: If you do not have an immersion blender, add all the ingredients to a food processor to blend.
  5. Lastly, add fresh parsley, and stir. 

You may need to add extra lemon juice or tahini, or even a little olive oil, depending on how you like yours to taste. I ended up adding a little extra tahini. Another idea is to add a few toasted sesame seeds for some additional flavor!

Baba Ghanoush is a pretty light side dish, or dip for veggies and whole grain crackers.

I also made some kale chips to go with everything:
I haven’t perfected my kale chips recipe yet, so I will post that when I get it better!

Comments

  1. says

    Nicole, you are such a blessing! Your healthy recipes are quite inspiring I must say. they are different and have taken alot of thought I can tell. Definitely going to have this baba ghanoush recipe, see how it turns out! Bookmarking this site. Cheers Nicole.

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