When you grow your own eggplant there is only one thing to do….make baba ganoush 🙂
And when your husband Willis is addicted to the amazing creamy goodness, and your e x p e r t baba ganoush supplier goes on holidays (we miss youuuuu Chocolate Provisions); there is literally no choice left but to take matters into your own hands.
Simo Says – Nobody wants a hungry husband in their household!!!
So that’s why I recreated this EPIC roast eggplant dip, containing all the ingredients of the traditional baba ganoush but with the addition of the most incredible healing spice in the world – T U R M E R I C – Gosh I really love this stuff, not only because of its anti-inflammatory power but also because it makes everything turn to a beautiful golden yellow….just like sunshine.
This dish has been tweaked and altered until the flavours became “OH MY GOODNESS GOOD”. Getting the taste just right was a must to ensure a smooth transition for our families addiction.
Golden Baba Ganoush
(Gluten Free // Dairy Free // Sugar Free // Paleo)
*Serves one mighty huge dip
*always use organic ingredients where possible (I am a BIG campaigner)
1 large or 2 medium eggplants
3 tablespoons tahini (sesame paste)
2 big cloves of garlic, roasted
1 cup of soaked cashews *refer tip
1 tablespoon apple cider vinegar
1 1/4 teaspoon ground ginger
1 x long red chilli (the extra kick truly makes it)
1 x 2cm fresh turmeric (or more if it’s a favourite like me)
1/4 cup olive oil
1/4 cup of freshly squeezed lemon or lime juice
Salt and pepper to taste
*HOT TIP – Soaking your cashews first is a super-duper important step. It softens them for ease of blending and also increases enzymes and crucial nutrients. Simply place 1 cup of cashews in a glass jar and submerge in warm filtered water. Cover and leave on bench overnight, draining out liquid in the morning OR speed up the process and add boiling water instead, leaving to soak for approx 30 minutes.
1.Pre Heat oven to 180 degrees.
2. Poke the eggplant in several places with a fork. Cut in half lengthways and lightly brush with olive oil (about 1 tablespoon). Place on a baking sheet (cut side down) with the garlic cloves and roast until very tender (about 45 minutes). Remove from oven and allow to cool for 15 minutes.
2. Scoop out the eggplant flesh with a spoon (discarding skin). Squeeze out garlic flesh from the garlic head and combine with all other ingredients into a high speed blender or food processor.
3. Whiz until as smooth as a baby’s bottom (or desired consistency reached)
Be sure to tweak with extra lemon juice, salt and pepper or more ground ginger until it’s OMG gooooodd – totally worth the attention to detail 🙂
*Store in an airtight jar in the fridge, best consumed within 7 days
*Serve as the most amazing dip ever alongside corn chips, crackers or raw carrot sticks