Oh my goodness, I am absolutely shattered. I have just come back from a kindergarten art gallery excursion all the way into the city by train with my 4 and 3 year old and really should be having a cat nap with them! I had thought about going to the gym this arvo but not a chance, I am bone weary – how do those kindy teachers do it?
Well, the weather has heated up so much lately and I am getting back into making my own paleo-approved dips and crudite to have around for a quick snack or even lunch. This also helps alleviate the nagging from ‘various members’ of the family who feel there is never enough quick and convenient food around when you need it, lol! This baba ganoush dip was just fantastic, and eaten with a variety of veggie sticks ensures you get the right serving amount of veg for the day – not that you wouldn’t if you are already on the paleo diet, of course…
. 1 large eggplant, pierced with a fork in several places
. 1 medium white onion
. 1 tbspn olive oil
. 1 1/2 tbspn white vinegar or lemon juice
. 1 – 2 tbspn tahini
. 2 whole garlic cloves, peeled and roughly chopped
. 1 tspn ground cumin
. 1/2 tspn sea salt
. olive oil to garnish
1. Peel and slice onion in half and lay on a large sheet of alfoil with the eggplant and wrap well.
2. Put into very hot oven at 220*C for approximately 1 hour or until the eggplant is very soft.
3. Scoop out eggplant flesh from skin and put into food processor with the onion and remaining ingredients. Blitz a few times until you have a nice chunky dip. Check for seasoning and adjust if required.
4. Dish out onto serving plate and drizzle with olive oil, if desired.