Roasted Red Pepper Baba Ganoush

Basil1I’m making baba ganoush; surely one of the best dips on the planet.   I was talking to a friend just now who commented that she didn’t ever have time to cook.  But I thought about all the time in her life devoted to allergies, going to the doctor, feeling bad, lost productivity..low energy.  Ah yes, I remember all that.   It’s been 25 years ago that I got well from changing my diet and cannot imagine not taking the time to cook.  Breakfast every morning, dinner most night…

I roast a chicken once a week, make bone stocks every third week and freeze them.  Yogurt about every two weeks.  And these are foods that take you hovering over them; you put them, and they simmer or inoculate…or brine.  Whatever.  I make it work and multi-task while I do it. 

Breakfast; put the iron pan to heat, wash face, put moisturizer on…start getting ready. Back to kitchen to throw turkey bacon on; wash hair or work on computer.  Write, sit outside, water plants.  Whatever…                                                                       

Get lunch ready; whatever was dinner last night, plan leftovers on purpose, keep caramelized onions in fridge to dress up some broth with chicken, coconut milk yogurt, fruit.

Dinner…again, kinda in stages, get dinner started while doing other stuff, multi-tasking.  I am either cooking something that doesn’t take long (eggs, salmon, tuna, steak) or stuff that roasts or cooks longer (roasts, whole chickens)… So either way I just make it work. 

Roasted Red Pepper Baba Ganoush                                         Two Eggplants

1 large eggplant

8 ounce jar of roasted red pepper, not in oil

1 cup black olives

1 T. Roasted or fresh tahini

Handful of fresh basil

½ t. dried basil

¼ t. dried thyme

1 t. Grey Poupon Mustard

1 t balsamic vinegar

1/3 t. garlic granules

Salt and pepper to taste

Roast eggplant in oven until it implodes, about an hour at 350º. You can microwave it also, but I tend to cook in the oven more. I bake them when I roast a chicken, with whole sweet potatoes, all in the same roasting pan.

Remove meat from eggplant and place in food processor. Buzz briefly. Add all ingredients except olives and peppers. Blend, leaving it chunky. Then add veggies and buzz a few times, leaving the olives and peppers in pieces, NOT Blended.

Then add the basil and barely buzz until it looks chucky and still colorful.

This is great on chips, rice crackers, Ezekiel toast points, carrots, celery.

Fresh ThymeTonight, Baba Ganoush with Ezekiel Bread Toast Points

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