With a wealth of eggplants in this week’s CSA (and more coming next Tuesday), I wanted an easy effortless meal. And easy effortless meal that Bertrand won’t touch, that … that … that … HATER OF EGGPLANTS. Enter the veggie platter.
I love dips. They’re perfect vehicles for healthy, low calorie, nutrient rich vegetables. Not that I don’t love eating veggies on their own, but c’mon. How many cucumber slices can you really eat in a day? Baba Ganoush can be time consuming and frustrating to prepare, as most recipes call for grilling the eggplant. I roast mine, freeing me up to do other things while the eggplant is cooking. Then I just throw all of the ingredients in a blender, salt, and voilà.
Servings: 4 | Prep time: 5 minutes | Cooking time: 45 minutes
- 3 eggplants
- 1T tahini
- Juice of ½ lemon
- Minced garlic (optional)
- Poke holes in the eggplants with forks and roast for 45 minutes, turning halfway through. It’s okay if their skin blackens and wrinkles.
- Remove eggplants from oven, allow to cool.
- Scrape out insides, removing seeds where you can (you won’t get them all).
- Puree eggplant, tahini, lemon juice, and (optional) garlic in a blender.
- Salt to taste.
Serving size: 1/4c | Calories: 48 | Fat: 6.2g | Carbs: 3.2g | Fiber: 1g | Protein: 1.8g