FOOD AS MEDICINE
Babaganoush is a middle eastern dip made with eggplant and is a fantastic low carb substitute for hummus! When eggplants are roasted they lend an amazingly creamy texture and are rich in anthocyanins, particularly one phytonutrient called nasunin which has been show to protect cell membranes from free radical damage. Eggplant also high in chlorogenic acid which is one of the most potent free radical scavengers found in plants and is antitumorgenic, antimicrobial, anti-viral and cardioprotective.
2 large eggplants (about 1.5 lbs)
1/4 cup tahini
Juice of 1 lemon
4 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 tsp sea salt
1/4 cup olive oil
Fresh parsley for garnish
Pierce eggplants with a fork and place under the broiler for 5-7 minutes, turning once, until skin has a light char. Alternatively you can char on the stovetop over medium flame or grill. This adds an awesome smoky flavor to your dip! Once charred, preheat the oven to 400F. Bake the eggplants for 30-35 minutes, until soft. Remove and allow to cool while you gather the remaining ingredients. Once cooled, slit the eggplants lengthwise and scrape the flesh into a food processor. Add the tahini, lemon, garlic and spices and combine until smooth. With the food processor running, slowly stream in the olive oil and process until a creamy texture is achieved. Season to taste and garnish with parsley and paprika. Serve with non-starchy veggies of choice!
Makes 8 servings
Nutrition per serving: 122 Calories, 11g Fat, 6g Carbs, 2g Protein, 3g Fiber
Not sure what an ingredient is or which brand to choose? Check out the Ali Miller RD Amazon Store for pantry staples, favorite snacks and more!