Hello, friends! Happy October! We are 12 days away form THHN's 5th birthday! Yay! I'll be working on a new newsletter that will be sent to you on Oct 13th (our birthday). This newsletter will be a special one and will include a few announcements about content moving forward. I'm very excited about this community we've created and with our fifth year coming around I want to pour more into this community as I look ahead to more years as the curator of THHN.
We're starting off the month right with a fun new recipe. This one is called baba ganoush and is super simple. You can whip it up in under 30mins. I was first introduced to baba ganoush in my 'Foods of Diverse Populations' class in undergrad. This dish originated in Lebanon and is a creamy spread made from roasted eggplant, tahini and seasonings.
Eggplants are very nutritious and boasts nutrients like vitamins A and C, B6, magnesium, potassium and a decent amount of fiber. I know there might be a lot of eggplant haters out there but baba ganoush is a yummy way to incorporate them into your diet. If you have kids who are picky eaters, this is a pretty inconspicuous way to add eggplant to their plate if you want to. Baba ganoush is creamy, flavorful and so versatile. You can enjoy it with pita bread, as a spread on your favorite sandwiches, as a side dish or even as a dip with crackers or veggies. Continue below for the recipe. I really believe in cooking with your intuition (that's how I normally cook anyway). So, this recipe has very minimal measurements, trust your gut and your tastebuds to guide you.
Ingredients:
2 small-medium Eggplants
Salt
Pepper
Paprika
Tahini
Cumin
Lemon
Cloves of garlic
Directions:
In a pan on medium heat, place a tbsp of oil to coat the pan and add halved eggplants and roast on both sides until soft.
Use a spoon to scrape out the inside of the eggplant into a strainer and allow any liquid to drain away and discard.
Add the drained eggplant to a blender or food processor with seasonings, garlic and tahini.
Blend until creamy.
Add in the juice of half a lemon and blend until smooth.
transfer to a container of your choice and garnish with a sprinkle of parsley and paprika. I also add a drizzle of chili oil for fun!
Enjoy as a spread on your favorite sandwiches, or as a dip with veggies and crackers or even as a side dish!
Comments