Overcome Your Gut + Digestive Issues With Ancestral Nutrition
Baba Ghanoush
Baba ghanoush is a delicious Mediterranean dip similar to hummus, but made with roasted eggplant instead of garbanzo beans. It’s excellent as a snack with veggies, crackers, or pita; or as a side with a larger meal. My two favorite meals to have baba ghanoush with are My Grandma’s Broiled Lamb Kebabs and On the go Mediterranean food. However you decide to eat it, I hope you enjoy this recipe as much as I do!
With love from my kitchen to yours,
Kayley
My Grandma’s Broiled Lamb Kebabs
Baba Ghanoush
AuthorKayley O'BrienMakes 3 1/2 cups
Preheat your oven to broil and line 2 baking sheets with foil.
Cut the eggplants into large slices, approximately 1 cm thick. Place them on the baking sheets so that they don't overlap, along with the unpealed garlic cloves. Sprinkle both sides of the eggplant with salt and lightly brush both sides with olive oil. Place under the broiler for about 10 minutes. Then flip the eggplants, rotate the baking sheets and broil for another 5-10 minutes, till the eggplant is lightly browned like in the picture above. Then let them cool.
Next, peel the skins off the eggplant and garlic. I find it easier to just scoop the eggplants meat out of the skin with a spoon for the end pieces. Combine the peeled eggplant and garlic with the rest of the ingredients in a blender or food processor and blend till silky smooth.
Transfer to a tupperware, preferable glass, and store in the fridge for up to about 10 days. Serve with pita bread, crackers, pita chips, or whatever your heart desires and enjoy!
Ingredients
Directions
Preheat your oven to broil and line 2 baking sheets with foil.
Cut the eggplants into large slices, approximately 1 cm thick. Place them on the baking sheets so that they don't overlap, along with the unpealed garlic cloves. Sprinkle both sides of the eggplant with salt and lightly brush both sides with olive oil. Place under the broiler for about 10 minutes. Then flip the eggplants, rotate the baking sheets and broil for another 5-10 minutes, till the eggplant is lightly browned like in the picture above. Then let them cool.
Next, peel the skins off the eggplant and garlic. I find it easier to just scoop the eggplants meat out of the skin with a spoon for the end pieces. Combine the peeled eggplant and garlic with the rest of the ingredients in a blender or food processor and blend till silky smooth.
Transfer to a tupperware, preferable glass, and store in the fridge for up to about 10 days. Serve with pita bread, crackers, pita chips, or whatever your heart desires and enjoy!
Notes
Nutrition:
| Ingredients | Cals | Fat | Carbs | Protein |
| 3 eggplants (44oz) | 300 | 2.4g | 71.8g | 12.6g |
| 1/3 cup 2 Tbsp tahini | 807.4 | 73.4g | 14.6g | 22g |
| 2 tbsp olive oil | 240 | 28g | 0g | 0g |
| Total (serves 10) (Makes 3 1/2 cups) | 1,347 | 103.8g | 86.4g | 34.6g |
| 1 serving (1/3 cup) | 134.7 | 10.4g | 8.6g | 3.5g |
Notes:
* Nutrition is based on the products I use. I provide a nutrition table so that you can quickly check to see if your food product s match or so that you can easily calculate the nutrition for any changes you want to make to the recipe. I think this helps if you have very specific diet goals and/or fitness and/or health goals. I also wanted you to be able to see exactly where I get the numbers for my nutrition facts so that you can see that they are reliable and learn more about macro breakdowns of food.
Works Cited
1. Nutritionix. Gladson. https://www.nutritionix.com/ Accessed 17 December 2020.
2. Calorie King. https://www.calorieking.com/ Accessed 17 December 2020.
3. Eat This Much. https://www.eatthismuch.com/ Accessed 17 December 2020.
About Kayley
Kayley is a certified gut health nutrition coach who helps people to overcome their chronic gut and digestive issues at the root using the principles of ancestral nutrition and holistic health. (Continue Reading Here)
