We have been eating a healthier diet in 2019. Substituting a lot of meat out of our daily recipes. Whilst we haven’t jumped fully on the vegan trend, we have learned so much about our food.
I have always loved hummus on everything. In fact I have it on most wraps, salads and sandwiches instead of mayo or salad dressings. I had never heard of Baba Ganoush until recently and I am totally hooked.
With Valentine’s Day up ahead I thought why not turn one of my favorite “Baba Ganoush” snacks pink and share it with all of you. In popped “beets” in my head. It was sure to add some color as well as flavor. My husband hates beets but he loved this as the eggplant flavor really combine perfectly together. I even used a salsa spicy beetroot. It turned out better than expected. I think I will always add beetroot to it now. What’s your favorite snack? Do you have a dip or spread you like to make when friends and family come over to visit?
This is one for hosting parties for sure. Just make sure to pack the candy jar full of mints for everyone later. You might all be breathing garlic for a bit. But it’s worth it.
Valentine's Day Baby Ganoush
smooth texture, garlic flavor perfect for dipping
- 2 eggplants/aubergines medium
- 2 cloves garlic pressed/minced
- 2 Tbsp lemon juice extra if desired
- 1/4 cup tahini
- 1/3 cup extra virgin olive oil extra for topping
- 2 Tbsp fresh flat leaf parsley chopped
- 3/4 tsp salt
- 1/4 tsp ground cumin
- 1/3 cup spicy beetroot salsa
- pinch hot paprika on top
Preheat oven to 450F.
Line a large baking sheet with parchment paper.
Cut the eggplants/aubergines in half and brush cut side with oil and lay facing down on the parchment paper.
Roast eggplants/aubergines for about 30-35 minutes until inside is tender and skin is collapsing.
Set aside to cool.
Flip eggplants/aubergines over and scoop out the flesh with a spoon, discarding the skins.
Allow the flesh to drain in a mesh strainer over a mixing bowl. Take out any bits of skin and discard. Drain as much of the liquid you can out of the eggplant/aubergine flesh here so this may take a few minutes and stir to encourage more to drain off.
Discard the drippings. Place eggplant/aubergines in a medium bowl. Add garlic, lemon juice, tahini, cumin, and beetroot into a blender or smash together with a fork. If using blender only pulse a few times for a good mix.
Stir in parsley and salt. Season with hot paprika, parsley, black pepper, and drizzle olive oil on top.
warmed or toasted pita bread, peppers, carrots, cucumbers, tomatoes, or for parties Doritos.
It is one that once you have tried it, you will start making your own alternatives and adding this or that. It’s great for parties too. Just place it next to the chip bowl and you will have some happy mouths.
Or for more of a daily use, try it on sandwiches, wraps and salads and ditch the mayo or salad dressing!!! Your taste buds will thank you. (and me I hope!).