July 8, 2011
Coconut Baba Ghanoush
Here it is, as promised, a new recipe.
I had never eaten eggplant puree before in my life. I never really was a fan of this vegetable, until I tasted grilled slices of it on a burger. That's when I realised it actually tastes really good!
What else could I do with eggplant? When mindlessly surfing to watch some foodporn, I ran into Baba Ghanoush. I always like food with foreign names, so I looked it up online; pureed eggplant with tahini, garlic, lemon and parsley. Sounds good.
I didn't have any tahini or parsley, so I figured I'd try it with coconut and cilantro instead. I also left out the garlic, as I didn't feel like adding it. Feel free to add a few cloves to the recipe below though.
I think the coconut adds a lot of sweetness to this dish, and it's packed with taste. I love it!
So, for everyone who's never had Baba Ghanoush before; just give it a try and I'm sure you'll like it.
Note: if you leave this in the fridge overnight, it's even better the next day!!
Coconut Baba Ghanoush (serves 2)
- 1 medium eggplant
- 2-3 tbsp lemon juice
- 3 tbsp creamed coconut / coconut butter (not coconut oil!)
- 3 tbsp fresh cilantro, chopped
1. Preheat oven to 200 degrees Celsius.
2. Wash the eggplant and cut it in half lengthwise. Put it in the oven with the cut side up on a baking tray lined with parchment paper, and bake for approx. 45 minutes until soft and slightly blackened. Let cool for a while.
3. When the eggplant is cool enough to handle, peel off the skin and chop up the flesh.
4. In your food processor, combine the eggplant flesh, lemon juice and creamed coconut and process until smooth.
5. Stir in the cilantro, serve and enjoy!