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Babaganoush with Rice Chips

September 28, 2012 By Jessica

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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Filed Under: appetizers, entertaining, side dishes, vegan Tagged With: appetizers, dairy-free, entertaining, gluten-free, side dishes, soy-free, vegan

« Chicken and Fig Skewers
Lentils with Fennel and Mint »

Comments

  1. Hannah says

    February 22, 2015 at 5:10 pm

    I never use this much garlic in my babaganoush but it really gives a nice punch without being too garlicky. I used Udi's tortilla and sliced them as triangles and baked like your recipe as we don't have a Trader Joes near us in New Mexico and it came out outstanding. Thank you for a great recipe!
    Reply

Trackbacks

  1. Chicken and Fig Skewers says:
    September 12, 2014 at 11:30 am
    […] be posting our lentils w fennel and mint and babaganoush w crispy rice chips, which will go together in preparation for our Meddetaranian dinner […]
    Reply
  2. Lentils with Fennel and Mint says:
    September 12, 2014 at 11:31 am
    […] Here’s the recipe for the lentils w/ fennel and mint, which we made to go with our Mediterranean night, along with chicken skewers w figs, and rice chips with delicious babaganoush. […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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