Veg-EZ Video e-Cookbook • 2m 59s
One large eggplant (1 lb.)
3 T. sesame tahini
3 T. fresh lemon juice
2-3 T. olive oil
1 large or 2 small cloves garlic, crushed
¼ cup fresh parsley, finely chopped
6 pitted black olives, chopped
Salt, pepper, and paprika, to taste
Heat the oven to 475 degrees.
Prick the eggplant a few times, place on a baking sheet, and roast about 20-30 minutes, until the eggplant is collapsed, then remove from the oven and allow to cool. When the eggplant is cool enough to handle, slice it down the middle, and remove the flesh from the skin, including seeds, and place into the bowl of a food processor. Add the tahini, lemon juice, olive oil and purée into a paste. Now add the garlic, parsley, and olives. Pulse until all the ingredients are well combined.
Season the Baba Ganoush to taste with salt and pepper and top with a sprinkle of paprika.
Serve this wonderfully savory dip with crackers or pita chips.
Up Next in Veg-EZ Video e-Cookbook
Asparagus with Walnut Sauce
1 cup toasted walnuts
1 small shallot
1 teaspoon fresh thyme leaves
1 teaspoon chopped parsley
1 teaspoon fresh lemon juice
1 teaspoon lemon zest
½ cup olive oil
Place nuts and all ingredients except oil into a food processor bowl. Pulse adding oil a little at a time un...
Rotisserie style Tempeh
1 8 oz Pkg Tempeh ( any style)
2-3 Tablespoon Veg oil
2 Tablespoons Rotisserie seasoning (find it in the spice section at the grocery store)
Preheat oven to 375.
Cube the tempeh into 1/2 inch cubes. In a small bowl add the oil and the seasoning. Blend well. Add the tempeh and turn to coa...
1 package of tempeh, any style
½ cup water
2 tablespoons Dijon mustard
½ cup dry white wine
2 cloves garlic, crushed
1 to 2 tablespoons light vegetable oil, or additional if needed.
1. Cut tempeh into four pieces across, then turn each piece on its side and slice to make thi...