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BABA GANOUSH 1024 1024 Delphine Remy | Holistic Nutrition & Eating Psychology Coach

Baba ganoush! I love how those 2 words roll off the tongue. If you are unfamiliar with this dish, baba ganoush is a Levantine dish. It’s made of mashed eggplant, tahini, olive oil, lemon and garlic. This eggplant dip is traditionally served as a snack, appetizer and can be eaten alongside other main dishes with pita or bread. This glossy fruit, yes it’s a fruit, is a highly versatile and functional food — not to mention, healthy. Eggplants are rich in vitamin c, vitamin K, dietary fiber (which is important to maintaining a balanced diet), folic acid and contain almost no cholesterol or saturated fat. Because of this recipes like baba ganoush have been known to reduce heart disease and eliminate some of the bad LDL cholesterol that clogs arteries and veins.

Pantone is THE color of the year. Let’s do our part to support this gorgeous vibrant shade of purple by eating the rainbow.

Other Pantone Approved foods would be:
✓ Figs
✓ Plums
✓ Prunes
✓ Blueberries
✓ Passionfruit
✓ Raisins
✓ Purple carrots
✓ Purple cabbage

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2 eggplants
¼ cup tahini
¼ – ½ tsp cumin
2 tbsp chopped italian parsley
Pomegranate seeds
1 clove of crushed garlic

1. Preheat the oven to 375 F.
2. Place the whole eggplant in a baking dish and put in the oven for 40 minutes.
3. Once baked, pull the eggplants out and cut the eggplants into halves. Remember to cut the blossom ends.
4. Scrape out the flesh and mash.
5. Add the cumin, tahini and crushed garlic.
6. Season with salt and fresh ground pepper.
7. Mash and mix once more!
8. Top off with a little bit of olive oil and pomegranate seeds.


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