Tuesday, January 3, 2012

Mama Ganoush - A twist on a family favorite - TAHINI FREE

When we needed to make something quick for dinner today, I had my dearest husband pick up some pita on the way home, since I knew we had an eggplant waiting to be used up. I do not like the taste of Tahini, thus, a tahini-free recipe.

1-2 large American (or 3 italian) eggplants
1/2-1 bulbs garlic
Olive oil
Chili pepper (Paprika may work as well), to taste
Fresh Mint (optional) - 3+ sprigs
3-4 red potatoes (microwaved to soft)
Packaged meat-substitute crumbles (or cooked ground meat if you are not vegetarian)
1/4 tsp cumin powder
Salt to taste
Preheat oven to 400
After washing eggplant,
Cut the top off your eggplant and poke holes through body and rub with a small amount of oil
Bake eggplant for 30 minutes, until tender
Remove skin

Add 1/4 cup of oil in thick bottom pan. Do not turn on stove until after you've added your crushed garlic. Olive oil has a low smoking point (especially EVOO), so it is important to not pre-heat the oil.
After adding your garlic, turn on the heat, stir.  Add pepper and cumin. If cumin has too strong of a taste for your family, you can omit this. Add your peeled eggplant, stirring well.

My 1 year old son's dinner portion of "MAMA GANOUSH"
Add in salt followed by potato and your meat substitute. Mix well so it is well combined. Add in your mint and salt, stir well. I don't own a food processor so it isn't as smooth as some people like, but it does well in our house.

You can garnish with fresh parsley or cilantro.

Serve with pita, pita chips or veggies. A great way to get extra vitamins in would be to add in spinach or other greens in puree form.

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