In the spirit of cutting back on bread and trying to find interesting alternatives for satisfying lunches I made a big batch of Baba Ganoush. It's very similar to humus, except the main ingredient is eggplant instead of chickpeas. Roasting the eggplant is time consuming but as long as you are home for the hour or so it takes to roast, it isn't be too much of an inconvenience.
2 large Eggplants
2 tbl tahini
1 tbl yogurt
1 small clove garlic
juice from one lemon
salt to taste
2 tbl olive oil
Preheat the oven to 180 degrees, cut eggplants in half,.
Sprinkle lightly with salt and a little olive oil.
Roast for ~45-90 minutes, until golden brown and more or less halved in size.
Using a spoon scrape the flesh away from the skin and place into a deep bowl. The skin of the eggplant has great nutritional value. Unfortunately baba ganoush is a smooth, creamy dip with the removal of the skin being a critical step.
As a compromised, I eat the skin while I'm making the dip. As a cooks treat and so as to not waste any of the eggplant.
Add the rest of the ingredients to the bowl.
Using a handheld mixer, blend until smooth.
Enjoy generously with raw vegetables, pita bread or as part of a big salad
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