Heart-healthy eating means turning up the volume of fresh fruits and veggies. One great tip I learned about building a nutrient-rich diet is make it colorful! The veggie spectrum from white to yellow to red to orange to deep purple means you’re sure to get the vitamins and minerals that Mother Nature intended for you.
I’m a fiend for eggplant, and love dips. So Baba Ganouch is one of my favorite dishes. It’s easy to make, and oh so WHOLEsome! Try this recipe, and see why I’m so in love!
1 large eggplant (about 1 pound)
2 large garlic cloves, peeled
½ teaspoon olive oil
2 tablespoons tahini
2 tablespoons lemon juice
Dash of cayenne pepper
2 drops liquid smoke flavoring
Sea salt to taste
Preheat oven to 450 degrees F.
1. Prick eggplant with a fork and place on a cookie sheet lined with foil.
2. Tear off a 6-inch square of foil. Place garlic cloves on foil, drizzle with olive oil, and wrap loosely into a cooking pouch.
3. Roast the eggplant uncovered and garlic pouch until they are soft, about 20 minutes. Let the eggplant and garlic cool.
4. Cut the eggplant into large cubes and place into a food processor. Remove garlic from cooking pouch and add to food processor. Add any remaining olive oil to the food processor, process until smooth, and transfer to a medium bowl.
5. Add tahini, lemon juice, liquid smoke flavoring and cayenne pepper to the eggplant mixture, and stir until well blended. Add salt to taste. Garnish with parsley if desired. Serve with pita chips or fresh pita bread. Serves 4.