Eggplant, sometimes called aubergine, is one of my least favorite vegetables, and it’s really actually a fruit. But my distaste is rather unfortunate that I’m not a fan given it’s prevalent appearance as the vegetarian dish in restaurants.
There is one way in which I absolutely love it, and that’s baba ganoush. The creamy texture, the smokey flavor married together on a gluten free cracker or some veggies…yes please!
Eggplant is a nightshade vegetable, meaning it contains oxalate. Some people who consume a diet that is high in oxalate or oxalic acid have been shown to have an increase in kidney stones, inflammation and nutrition malabsorption. If you’ve ever gone on an elimination diet, nightshade vegetables are some of the first things to go. Not everyone has a reaction and nightshade vegetables have good, nutrient density. I’m only pointing this out to make you aware:)
Do you like eggplant?
Makes about 1 cup
- 1 large eggplant
- 1 small clove of garlic
- 1 tbsp Tahini (I used @onceagainnutbutter)
- 1 tbsp Lemon juice
- lemon zest of medium/large lemon (about 1 tbsp)
- 1 tbsp olive oil
- 1/2 tsp salt
- ping of pepper
- 1 tbsp hemp seeds (optional) – (I used @manitobaharvest)
- 1 tsp reishi powder (optional) – (I used @ommushrooms)
- Turn your broiler on high
- Place whole eggplant on cookie sheet and place under the broiler for 45 minutes, rotate eggplant every 15 minutes so all sides get charred
- Remove from oven and let rest for 10-15 minutes
- Slice open lengthwise and scoop out the guts into a bowl
- Add eggplant, garlic, tahini, lemon juice, zest, salt, pepper and hemp/reishi if adding, to food processor. Pulse to combine
- Slowly drizzle olive oil through opening on the top. You may not need all of the olive oil, This will depend on the consistency you’d like for the final product. I like a little less chunky:)