Roasted Baba Ganoush

Roasted Baba Ganoush

 

Roasted Baba Ganoush

Super Simple Baba Ganoush

This dip has so many flavours and just goes well with pretty much everything … I love it with ice cold veggies.

Eggplants are super good for you due to there dietary fibre, copper and vitamin B1 and a great source of  manganese, potassium and vitamin K.

Eggplants have a very unique taste and texture although when used in baba ganoush they take on a whole new flavor, I always serve with a slice of lemon on the side ❤️

Enjoy

Mia

Benefits Of Eggplants 

Eggplant is Rich in Phenolic Antioxidant Compounds

Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.

The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.

ARS researchers studied seven eggplant cultivars grown commercially in the U.S. and a diverse collection of exotic and wild eggplants from other counties. In addition to chlorogenic acid, they found 13 other phenolic acids present at significantly varying levels in the commercial cultivars, although chlorogenic acid was the predominant phenolic compound in all of them. Black Magic—a commercial eggplant cultivar representative of U.S. market types—was found to have nearly three times the amount of antioxidant phenolics as the other eggplant cultivars that were studied. In addition to their nutritive potential, the phenolic acids in eggplant are responsible for some eggplants’ bitter taste and the browing that results when their flesh is cut. An enzyme called polyphenol oxidase triggers a phenolic reaction that produces brown pigments. Scientists have begun work on developing eggplant cultivars with an optimal balance of phenolics to ensure both optimal nutritional value and pleasing taste.

Read more on eggplants here

Mia Vaughan-Young is a 14 year old, healthy-food nut from New Zealand. You’ll mainly find her either in the kitchen or stretching up a storm on her yoga mat. She has a cook book collection to rival any foodie and spends hours each week nose deep in these, looking for inspiration and then creating her own personal variations. She has 2 fabulous dogs Cash and Elsa who keep her active outside no matter what the weather. Mia’s not one for labels – she simply believes she is better off without dairy, gluten, refined sugar, packaged or processed foods. She satisfies her after school cravings with tahini bliss balls and other sweet treats – recipes that she just can’t wait to share with you.

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Eggplant Dip (Baba Ghanouj)

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A delicious smokey eggplant dip that you will be sure to fall in love with.

Prep Time: minutes Cooking Time: minutes Total Time: minutes

Recipe Ingredients

  • 3 eggplants
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of cumin ground
  • 2 teaspoons of smoked paprika
  • 1 tablespoon of tahini
  • juice of 1 lemon
  • 1 bulb of garlic

Recipe Instructions

  1. Preheat the oven to 200 fan bake.
  2. Puncture the eggplants with a fork a few times so it cooks evenly.
  3. Wrap the garlic in tinfoil and place on baking tray along with the eggplants.
  4. Place the tray into the oven and set a timer for 20 minutes.
  5. Once the 20 minutes has past turn the eggplants over.
  6. Set the timer for another 20 minutes.
  7. Half way through take the garlic out and cool leaving the eggplants in.
  8. Once the timer has gone off take the eggplants out and cool.
  9. Peel the skins of the garlic and eggplants
  10. Put all ingredients in a food processor and Pulse to combine.

Recipe Credit: Mia

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