03/05/2012

Baba Ganoush

Levantine, as in from the Levant. That got your attention! Mashed aubergine with seasonings, oil, tahini and garlic.

Simple is the key ...

Popular methods of cooking the aubergine (that's eggplant if you were wondering) include roasting over an open grill to blister the skin which peel easily when immersed in water and puts a smoky taste into the flesh.

Not having an open grill or a gas flame, I simply halved and put under the grill/broiler. Once soft, the skin was removed and the flesh puréed with a number of ingredients.

I used olive oil, minced garlic, lemon juice, a splash of cider vinegar, sea salt, white pepper, a couple of large teaspoons of tahini and some almond flour, maybe a tablespoon or so.

Those last two additions warrant some discussion.

Tahini is a paste made from sesame seeds.

Is that paleo? I don't see why not, so long as it is just ground sesame seeds. While it is a good source of, particularly, magnesium it is high in omega-6 fatty acids. So little is used it really is not a concern - this is a not exactly a staple dish, is it?

I found the dish to be a little wet, perhaps from my own abandon with which I splashed ingredients in. I also wanted it to be a little more like a hummus, so thickened it with a little almond flour.

Almond flour is not traditionally included.

Chilled, then served out with some smoked salmon and celery stick for dipping, this was delicious!

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