02/09/2025
Do you know that our age we need to think more about what we eat that helps us
to stray strong and fit for our body and longevity?
Variety of foods are going to serve us well for that purpose, however we need to think
about fibre, omega-3 acids, calcium and foods that are oestrogen restoring.
Baba Ganoush (Roasted Eggplant Dip)
Ingredients:
• 2 large aubergines (eggplants)
• 1/3 tbsp tahini (sesame paste)
• 1 tbsp extra virgin olive oil (plus more for drizzling)
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp lemon zest
• 1 garlic clove, minced (or roasted garlic for a milder flavour)
• 1 tsp of sumac or za’atar (middle east spice has a citrusy, herb flavour)
• ½ tsp ground cumin (optional)
• ½ tsp paprika
• 1 tsp of taste
• Fresh parsley, chopped (for garnish)
• Pomegranate seeds (optional, for garnish)
Instructions:
1. Roast the aubergines:
Preheat the oven to 220°C (425°F). or grill at medium high heat.
Wash and dry the aubergines. C**t into half-length way
Pierce the aubergines a few times with a fork.
Place on a baking tray and roast for 35–45 minutes, turning halfway, until the skin is
charred and the flesh is very soft.
(Alternatively, char directly over a gas flame for a smokier taste.)
2. Scoop the flesh:
Let the aubergines cool slightly. It peels best if we can cover it
Cut them open and scoop out the soft flesh into a bowl. Discard skins.
3. Mash and mix:
Mash the aubergine with a fork
4. Or in the food processor add tahini, lemon juice, garlic, cumin and salt. Mix until
creamy.
5. Serve:
Transfer to a shallow dish.
Drizzle with olive oil and sprinkle with parsley (and pomegranate seeds if using).
Serve with warm pita bread, flatbread, or fresh vegetables.
Enjoy it.
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