Raw Baba Ganoush

 

I am sorry it has been so long since my last post. The University of Victoria no longer hires foreign teachers so I had to leave Canada. I moved to St. Louis in May to take care of my 88 year old parents and to teach the Midwest US about the health benefits of eating just real food. 76% of all adult St. Louisians are overweight to the point of health problems so I am here to get that number down to less than 0.1%

 

This Baba Ganoush recipe took 2 years to make work. Most recipes say to peel and put the raw eggplant into a food processor with the other ingredients. I could never get the bitterness out of this dish until one online blog suggested to first freeze the eggplant. Voila!

 

Ingredients:

• Eggplant (medium, peeled and diced into small chunks then frozen)
• Cashews (1/2 cup soaked 12-24 hours)
• Garlic (3 cloves or more if you like)
• Lemon Juice (1 medium lemon squeezed or more)
• Olive Oil (1/4 cup)
• Sea Salt (1 tps)
• Water (to desired consistency)

When I made cooked Baba Ganoush in the past I always left the eggplant peel on. This makes the dish bitterer but adds nutrients. When I make raw Baba Ganoush I still leave the peel on but for those new to the dish I highly recommend peeling the eggplant. This is another dish that benefits from buying fresh local eggplant at a farmers market. The thing called “eggplant” that you see in chain grocery stores does not have nearly the taste or nutrition of a locally grown, picked yesterday eggplant.

  

Peel the eggplant and cut into small cubes (sugar cube size if you have time but bigger is OK). Freeze these in a bag over night or longer. Soak the cashews for at least 6 but preferably 24 hours in a container in the refrigerator (closer to 24 hours if you are soaking whole cashews). If you soak for 18 to 24 hours then change the water at the half way point. I throw the frozen eggplant into my food processor but if you do not have a good strong food processor then thaw the eggplant first. By putting the eggplant in frozen, I find I do not have to add much water. The blending melts the eggplant and contributes water.

 

Editorial and product endorsement: When I moved to St. Louis, I was unable to bring my old $40 food processor with me. So I splurged (my brother chipped in half) and bought at $200 Cuisinart food processor. It is well worth the price. I can make soups, bliss balls etc in under a minute.

Drain the cashews (use the soak water to thin the mix). Combine all the ingredients in a food processor and blend to desired consistency. This one takes practice to get the taste to where you like it. I like a garlicky taste so I add lots more garlic. I also like it hot so I add jalapenos, cayenne pepper, chili powder etc. You can add paprika or lime or cilantro leaves or honey or whatever to give it your unique twist. This is great for using as a dip, or spread on breads and crackers. I will sometimes make it thick and dip raw vegetables in it. Cooked Baba Ganoush is  usually made with Tahini. My version above is the least expensive way to make it. It certainly tastes creamier and richer with the addition of 1/4-1/2 cup of raw or toasted Tahini or any nut butter. Also you can just add Sesame seeds to your blender when you make this to get the taste more authuentic.

 

Raw Baba Ganoush keeps covered in the refrigerator for at least 5 days. This as an inexpensive, easy to make, nutritious dish that can brought out to enhance any meal. Salud!