Dinner last night was a Mediterranean themed night, which we all enjoy around here. I just love how Mediterranean food consists of just a few ingredients using bold spices with simple, fresh ingredients. Healthy gluten free, dairy free eating at it’s best. I prepared grilled chicken and fig skewers, a gluten free lemony-fresh tabouleh (usually made from bulgur), hearty lentil salad with fresh fennel and mint, and this creamy babaganoush recipe with homemade crispy baked rice chips.
I learned this recipe from one of my Israeli friends. She said the secret to a good babaganoush is charring the eggplant over a gas stove first, patiently. If you don’t have a gas stove then roast in the oven until it’s very soft to touch. Charring it does make a difference I must say, bringing out a smoky flavor to the eggplant. This side dish can go with anything. And the rice chips are so easy to make, yet look like you made it from scratch. All the recipes for the other dishes mentioned are in the recipe index. Have a Mediterranean night tonight…enjoy!
Serves: 6
Ingredients:
2 medium eggplant
5 cloves garlic, peeled
1/4 cup lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon crushed black pepper
Preparation:
Preheat oven to 400 degrees F
Roast the eggplant directly on the stove’s gas burner, rotating every couple of minutes, until very charred and appears soft inside, 5-10 minutes, depending on the gas temperature.
Transfer to a parchment lined baking sheet, bake for 10 minutes. Let it cool.
Peel off skin and all the charred bits (it’s okay if some charred bits remain).
Transfer to a mini food processor, add garlic cloves, lemon juice, extra virgin olive oil, salt, pepper, pulse until smooth. Add salt and pepper if necessary. Serve cold.
For the Rice Chips:
2 gluten free rice wraps, sliced into triangular chip wedges (I like Trader Joe’s brand)
olive oil in a spray bottle
Preheat oven to 400 degrees F
Put rice chip wedges onto a baking sheet, spray the olive oil onto the wedges until well coated (about 3-4 sprays).
Bake for 8-10 minutes until golden brown
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