baba ghanoush

photo soon

Baba ghanoush that delicious middle eastern "dip" is very versatile. When we decided to get some at the supermarket we noticed that the makers had included yogurt. That meant it was time to get out the food processor and make my own. After some research I also learned that it is typically fattier than I thought with the addition of olive oil and lots of tahini. I found an excellent recipe in The Plant Pure Nation by Kim Campbell (of the Campbell dynasty.) It's the only one that added yummy, nutrient-rich chickpeas!

2 medium eggplants
1 15 ounce can chickpeas - drained
5 garlic cloves
1/4 cup fresh lemon juice, I used 1 whole juicy lemon
3 Tablespoons of tahini
pinch of salt
1/4 cup water

Preheat oven to about 400. Wash and then prick your whole eggplants with a fork (5-10 times). Place on a baking tray and cook till soft inside. Let cool.
Scoop out the center into the food processor. Discard skin.

Combine all the ingredients till it forms a smooth paste.
Top with fresh parsley if you desire.