Smokey Baba Ganoush
One of my all-time favourite snacks, Baba Ganoush is so creamy, delicious and satiating. It is grain-free so is a great snack option if you are on a paleo diet and it's a delicious addition to salads or antipasto platters.
2 Large Eggplants
2 cloves of garlic, cored and crushed
Juice of 2 lemons
2 Tablespoons extra virgin olive oil
1/2 cup tahini
2 Tablespoons juice from your jar of sauerkraut, if available, for tang and a probiotic hit.
1 teaspoon smokey paprika
1 teaspoon cayenne pepper
Sea salt and pepper to taste
Chopped parsley, a sprinkle of paprika and olive oil to garnish.
Cut the eggplant in half lengthways. Sprinkle with a little sea salt then place face down on some baking paper that has been rubbed with olive oil.
Bake in the oven for approximately half an hour at 200 degrees C. You will know when the eggplant is ready when it has gone soft when you press it gently.
Remove from oven and allow it to cool a little.
Remove the skins, then chop and mush the eggplant flesh with a knife. You can also use a food processor if you like it smooth both I like mine a bit chunky so the old fashioned way suits me fine :)
Place the eggplant flesh in a mixing bowl with all the other ingredients and mash it all together using a potato masher until it is your desired consistency.
Transfer to a serving bowl and garnish with parsley, paprika and olive oil. Great addition to some delicious falafel!