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Wednesday, August 3, 2011

Roasted Poblano Baba Ganoush

I love Baba Ganoush, but after mixing up this version it's hard to go back to the traditional version.

                 Roasted Poblano Baba Ganoush
2 large eggplants
1 lime
4 TBS tahini
2 TBS olive oil
2 roasted Poblano peppers
3 cloves garlic
1 tsp cumin
1 tsp ground chili pepper
1/2 tsp sea salt
1/2 bunch cilantro (optional)

First roast the eggplants and Poblano peppers on 450. The peppers take about 20 minutes and the eggplants take 30 to 40 minutes. I use a fork and poke holes in the eggplant first. When the peppers are done put them in a covered dish and wait about 10 minutes and the skins will slide right off. Peel off the skins of the eggplants and take out the seeds. Throw everything into a food processor and pulse until smooth. I just found Beanitos chips that are gluten-free and corn-free and they are the bomb! I also used Mapuche chili pepper and if you try it you will be addicted. It's flavor is smokey with a little bite of hot but not burning hot. It is from a pepper grown in Brazil called the Goat pepper.

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