For as little experience as I have with Middle Eastern food, I am completely smitten with it. Aside from a little feta cheese in the salad, this meal is totally vegan. (Damn my addiction to cheese!) I built a Middle Eastern tasting but Tapas feeling meal from some of my previously posted recipes and some pita with babaghanoush eggplant dip.
To make vegan falafel, I omitted the egg from my regular falafel recipe. (https://fullbellyfullwallet.wordpress.com/2012/10/12/spiced-falafel-with-yogurt-herb-sauce-herb-overload-part-deux/) However, the mixture was a little looser and I was afraid of them falling apart in the frying pan, so I baked them instead. I also made a brown rice salad for this meal, quite similar to the one I posted a few weeks ago. (https://fullbellyfullwallet.wordpress.com/2013/04/24/green-goddess-rice-salad-springtime-is-for-eating-al-fresco/)
This babaghanoush recipe is a ‘no recipe’ sort of thing. It’s a basic framework that you can tailor to you family’s tastes. It’s so quick, just a teeny bit of prep and then blend it all together!
Roasted Garlic Babaghanoush
Makes approx 1 cup – cost $1.61 per batch
- 1 eggplant ($.99)
- 1 head garlic ($.12)
- 2-4 Tbs olive oil
- 1 Tbs sesame seeds or tahini
- 1/2 lemon, juice and zest ($.25)
- cayenne, to taste/optional
- 2 Tbs fresh herbs like cilantro, parsley or green onions
Start by preheating your oven to 375 F. Cut the eggplant in half and slice a little bit off the top of the garlic heat, just to expose a little bit of the cloves inside. Sprinkle the eggplant and garlic with a pinch of salt and a teeny drizzle of olive oil. Roast for 20-40 minutes or until the eggplant and garlic are completely soft and mooshy.
Let your roasted veggies cool then scoop the goop out of the eggplants into a blender or food processor and squish out the roasted garlic cloves as well. Combine with all other ingredients and process until a smooth dip is achieved. All the ingredients are just a starting place, taste it then adjust the seasonings and make it something you love! Who doesn’t love a good dip?