baba ghanoush

08.29.11

I’ve really been on a roll with the summer veggies, huh? (Tomatoes, leeks and now eggplant!)
I’m a little weird about eggplant. Sometimes I like it and other times, well, when its kind of soggy, I’m just not a fan.

I love it in the form of punjab eggplant  (an Indian dish), I still dream about this miso eggplant I had at a little sushi joint in LA and I find baba ghanoush to be really enjoyable – most of the time. (It all depends where it is coming from and who is making it.)

I wouldn’t consider baba ghanoush easy to make, but that is mainly because I found the whole process of removing the flesh from the seeds and skin kind of annoying. Ok, fine, it really isn’t that hard. :)

I love to serve it with warm pita and raw veggies but I must say that the combination hummus + baba ghanoush + tapenade + cucumber in a warm pita is out of this world! Try it!

Print
Baba Ghanoush

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 2 medium eggplants
  • juice from 1/2 lemon
  • 1/2 cup plain greek yogurt
  • 2 cloves garlic, minced
  • 1/4 cup parsley, chopped
  • salt to taste (smoked sea salt is best!)

Instructions

  1. Heat grill to medium.
  2. Prick the eggplant with fork all over.
  3. Grill, turning eggplant on a regular basis for about 10-15 minutes until charred.
  4. Turn down heat and cook for another 5-10 minutes.
  5. Let cool.
  6. Remove flesh from skin and seeds and place in bowl.
  7. Roughly chop eggplant and place back in bowl.
  8. Combine with lemon juice, yogurt, garlic, parsley and salt.
  9. Serve with warm pitas and raw veggies.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://anutritionisteats.com/baba-ghanoush/

Share it!

categories: appetizers, vegetables, whole foods17 comments

Sometimes I find myself in a tough predicament.

Which JCrew shirt should I order? (All five is ok, right?)

What am I going to wear on my feet on the day of my wedding? (I’m having second thoughts on the shoes I have. Eek!)

And then especially fun predicaments like, what am I going to make with a bag of leeks?

I thought about pasta. I thought about stir-fry.

But then I had a major carb and cheese craving and cheesy leek french bread was born.

So if you find yourself with lots of fresh leeks (have a garden or get them from Dad’s garden like me?) make this.

And if you don’t? Go get some leeks and then make this.

It’s not fancy, it’s not really healthy, it’s just really, really good.

Cheesy Leek French Bread
Recipe Type: appetizer
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 4
Ingredients
  • 2 medium-sized leeks
  • 2 Tbsp butter
  • 3 cloves garlic, minced
  • 2 Tbsp greek yogurt
  • 1 Tbsp mayo
  • 1/2 cup (overflowing) shredded cheese (I used a blend of mozzarella, monterey jack and cheddar)
  • 1/2 loaf french bread
Instructions
  1. Clean and trim leeks.
  2. Slice in half length-wise and then cut into small pieces.
  3. Heat butter in pan.
  4. Add leeks and garlic and saute for about 3-4 minutes.
  5. Let cool.
  6. Slice french bread in half length-wise.
  7. Combine yogurt, mayo, cheese and leek mixture.
  8. Spread leek mixture onto bread and broil for about 3-5 minutes until golden brown.

 

 

 

Share it!

categories: appetizers, cheese, leeks, whole foods24 comments