One of my absolutely favorite Middle Eastern Recipes is Baba Ganoush (means ‘pampered papa’ in Arabic). The key ingredient here is eggplant, called ‘aubergine’ where I come from. Traditionally this dish is actually boiled or baked over an open flame. As I tend to experiment a little less with open fires, I prefer the safer oven route 😉
Another key ingredient here is Tahini, which is sesame paste. Tahini, also a middle eastern and Mediterranean staple, is high in manganese (good for healthy bones) and copper (increases absorption of iron and helps with energy production) as well as Omega 3 and 6 fatty acids (the healthy ones!). In addition, it contains a lot of calcium and protein – so ideal for a healthy balanced vegan life!
- 1 big eggplant
- 2-3 tbsp of tahini
- salt and pepper
- a pinch of cumin
- Turn the oven to 400°, cut eggplant in two and poke holes on each side (important to prevent an eggplantiful explosion).
- Roast eggplant for 40-45 min or until soft
- Put cooled down eggplant and all other ingredients in a food processor and blend until creamy.
You can add some lemon at the end. I also tend to leave the skin on the eggplant as it gets chopped up but it’s up to you. Enjoy with some raw veggies or some pretzels/crackers.