Smoky Baba Ganoush – Vegan, Plant Based & Oil Free

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We recently took a trip back to Florida where we used to live. On my MUST list, was a trip to my previously favorite Turkish restaurant where I would go with friends for baba ganoush & lavash.

Unfortunately, I didn’t realize that their recipe used dairy & I was very sad. As I was lamenting to a friend, she reminded me that mine was way better than theirs anyways (thanks Sandee!) & SO much cheaper. Here’s my oil free adapted recipe, & now I will continue to eat baba ganoush to my heart’s content.

This is a repost & adaptation from a post Sept 13, 2014.

For any of those eggplant haters out there – I’m with you.  My mom made it when I was a kid – hated it.  I tried it several different ways as an adult, & just hated it.  Then I had baba ganoush, & am totally in love – it tastes nothing like eggplant to me this way.

The baba ganoush gets a smoky flavor from being roasted, as in roasted to a char.

Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam & cook better without holes).  While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.  

Grill for 10-15 minutes, & then very carefully turn, using tongs. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible (you may find that it has exploded or burst from the interior steam – no worries.)

Remove from grill, wrap in foil & let it steam for 15 minutes.

Carefully make a lengthwise slit in the eggplant & open.  With a spoon, scrape out all of the flesh from the inside of the eggplant.

Place flesh into a salad spinner & gently spin to remove excess liquid. 

Place in a bowl, & add three minced garlic cloves, & two Tablespoons of fresh lemon juice.  Mix until it becomes creamy.

Mix in three Tablespoons of tahini, & three Tablespoons of coconut milk until

thoroughly incorporated.

Stir in 1/4 cup chopped parsely.

Season with 1/4-1/2 teaspoon of salt (to taste).

Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies.

Smoky Baba ganoush

2 medium sized egg plants

3 Tablespoons tahini

2 Tablespoons lemon juice

3 minced garlic cloves

1/4 cup chopped parsley

3 Tablespoons coconut milk

Sea salt to taste

Roast egg plant on gas grill for 30-40 minutes, until blackened & charred, turning once.

Enclose in foil & allow to sit for 15 minutes.

Carefully scoop out flesh (discard charred bits), & place in a salad spinner, & gently spin to remove excess liquid.

Place in a medium sized bowl & mix until creamy with lemon juice & garlic.

Add tahini, & coconut milk.

Stir in parsley, & add salt to taste.

*Note all ingredients can also be blended in a food processor or blender if a creamier consistency is desired.

Serve with lavas(h), roti, baked tortilla chips, veggies, or crackers.

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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