Did you know that Eggplants aren’t really a vegetable, they’re a berry? They are a great source of dietary fiber, vitamin B and copper! If your eggplant isn’t eaten within 2 days, be sure to place it in the refrigerator. For longer results, wrap the eggplant in a paper towel and place it in a reusable container in your fridge.
There are beauty benefits that go along with eating an eggplant! They have almost every nutrient, which helps you keep your skin, hair & nails healthy. If you are looking for a great eggplant recipe, check out the recipe below.
Roasted Eggplant Dip
Ingredients:
- 2 medium eggplants (about 2 pounds or 900 grams)
- 1/4 cup (60 ml) tahini, see our homemade tahini recipe
- 1/4 cup (60 ml) lemon juice
- 2 to 3 garlic cloves, finely minced (see note)
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon olive oil, optional
Directions:
- Adjust oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
- Place eggplants onto the baking sheet and prick in several places using a fork. This helps steam escape while the eggplants roast.
- Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky, adding lots of flavor to the dip.
- Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F (190 C). Roast eggplants 25 to 30 minutes, or until very soft. Cool 10 to 15 minutes until easily handled.
- Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
- Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature then stir in parsley and drizzle the top with olive oil.
- Serve with fresh cut veggies like carrots or pita chips.
Source: http://www.inspiredtaste.net/24825/baba-ganoush-recipe-roasted-eggplant-dip/
Looks for more colorful Fresh Finds on our blog from May 13 - June 3!