23 Sep, 2009
Fresh Baba Ganoush Recipe… Like You Never Had It Before! (a Raw Vegan Recipe for Anyone)
This recipe just explodes with flavor. I’ll remember to make a double-batch next time, because once the twenty-somethings came round, they were practically licking the bowl to get up every last drop. Almost felt bad I’d eaten so much of it for dinner. Uh…almost.
Eggplant… Tricky For Some Sensitive Eaters
I’ve always had a problem with eggplant — although it’s delicious, the acid in eggplant is extremely irritating to my tongue and I can usually barely manage a few mouthfuls before the discomfort sets in. So I was wary when I had the idea of trying a raw eggplant dish.
But I saw just the cutest little miniature eggplants at the Indian market around the corner, and thought it was worth the risk, because if I could figure out a way to prepare eggplant so that it didn’t hurt me, it could open up quite a few options for some great raw, living savory dishes. I was imagining Indian curries…Thai curries…Asian sweet “BBQ” eggplant…shoot, I bet I could even find a way to give it a smokey, “bacony” flavor.
Well, I’m glad I went for it, because this recipe has become an instant favorite of mine. I don’t remember ever tasting a Baba Ganoush recipe this yummy before (if I do say so myself), and you can’t tell that the eggplant is raw. Although I ate nearly half the recipe for my dinner, my tongue (though tingly!) wasn’t uncomfortably bothered. And the dip was both absolutely delicious and very satisfying… a major thumbs-up as far as raw dinners go.
Extremely Versatile, Crowd-Pleasing Recipe
There is no sesame or tahini in this recipe. I’ve used raw macadamia nuts instead. And one thing I really like about the flavor in this dip is that you can’t taste “nuts” in any way…just the happily enthusiastic mediterranean flavors of lemon, garlic, cumin, and olive oil!
Serve with raw dehydrated chips or fresh vegetables for a raw meal, or with organic tortilla chips for a “rawish” meal. This would also make a killer Salad Sandwich filling — use some toasted Ezekiel bread, top with some delicate fresh greens or sprouts, and you’re good to go!
Great for raw pot lucks and when you’re having company over as well. The only drawback is that the eggplant is sliced and marinated overnight, to tenderize it and draw any irritating acids, so it’s not a recipe you can do at the last minute. But it’s certainly easy, and takes just a couple minutes to finish up the next day.
Recipe for: Fresh Baba Ganoush
(a Raw Vegan Recipe for Anyone)
- 2 cups sliced fresh eggplant (I used 8 tiny eggplants)
- 1/2 teaspoon salt
- juice from 1 lemon
- 4 tablespoons cold-pressed olive oil
The night before you want to serve the Baba Ganoush…
We’re going to marinate the eggplant overnight, to help tenderize it as well as to draw the irritating acids out, so they can be washed off before finishing the dish.
Thinly slice the eggplant so that the marinade will penetrate well. If you like only mild lemon tartness, you may want to just use the juice from 1/2 a lemon, but I used the whole thing. The marinade will be washed off tomorrow, but the flavor of these seasonings will have penetrated the flesh of the eggplant, and will carry over explosively in the finished dip.
Cover and refrigerate until the next day.
The Next Day… Finish The Baba Ganoush. Takes Just Minutes!
- the marinated eggplant slices
- 1 garlic clove
- 1-1/2 tablespoons fresh lemon juice (about 1/2 a lemon)
- 4 tablespoons cold-pressed olive oil
- 15 raw macadamia nuts (about 1/4 cup)
- 1/4 teaspoon cumin powder
- freshly ground black pepper
Remove the marinated eggplant from the fridge and rinse with water, drain, and add to blender or food processor (I use my Blendtec). Add the remaining ingredients and combine until very smooth. Taste…adjust for seasoning (add more garlic or quality natural salt, if you’d like; I found that it did not need any additional salt other than what was in the marinade).
Spoon onto plate or bowl. Drizzle cold-pressed olive over top. A good paprika is also an excellent garnish. [/private]