Smoky Baba Ghanoush - vegan, plant based and oil free

We recently took a trip back to Florida where we used to live. On my MUST list, was a trip to my previously favorite Turkish restaurant where I would go with friends for baba ghanoush and lavash.

Unfortunately, I didn't realize that their recipe used dairy and I was very sad. As I was lamenting to a friend, she reminded me that mine was way better than theirs anyways (thanks Sandee!) and SO much cheaper. Here's my oil free adapted recipe, and now I will continue to eat baba ghanoush to my heart's content.

This is a repost and adaptation from a post Sept 13, 2014. 

 For any of those eggplant haters out there - I'm with you.  My mom made it when I was a kid - hated it.  I tried it several different ways as an adult, and just hated it.  Then I had baba ghanoush, and am totally in love - it tastes nothing like eggplant to me this way. 

The baba ghanoush gets a smoky flavor from being roasted, as in roasted to a char. 

Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam and cook better without holes).  While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.  

Grill for 10-15 minutes, and then very carefully turn, using tongs. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible (you may find that it has exploded or burst from the interior steam - no worries.)  

Remove from grill, wrap in foil and let it steam for 15 minutes.  

Carefully make a lengthwise slit in the eggplant and open.  With a spoon, scrape out all of the flesh from the inside of the eggplant. 

Place flesh into a salad spinner and gently spin to remove excess liquid. 

Place in a bowl, and add three minced garlic cloves, and two Tablespoons of fresh lemon juice.  Mix until it becomes creamy. 

Mix in three Tablespoons of tahini, and three Tablespoons of coconut milk until

 thoroughly incorporated.  

Stir in 1/4 cup chopped parsely. 

Season with 1/4-1/2 teaspoon of salt (to taste).   

Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies. 

Smoky Baba ghanoush

2 medium sized egg plants

3 Tablespoons tahini

2 Tablespoons lemon juice

3 minced garlic cloves

1/4 cup chopped parsley

3 Tablespoons coconut milk

Sea salt to taste

Roast egg plant on gas grill for 30-40 minutes, until blackened and charred, turning once.  

Enclose in foil and allow to sit for 15 minutes. 

Carefully scoop out flesh (discard charred bits), and place in a salad spinner, and gently spin to remove excess liquid. 

Place in a medium sized bowl and mix until creamy with lemon juice and garlic. 

Add tahini, and coconut milk.  

Stir in parsley, and add salt to taste. 

*Note all ingredients can also be blended in a food processor or blender if a creamier consistency is desired. 

Serve with lavas(h), roti, baked tortilla chips, veggies, or crackers. 

Smoky Baba Ghanoush

 I first had babaghanoush at a Turkish restaurant, and totally fell in love with it.  

What is it you may ask? 

In a nutshell - roasted eggplant, tahini (a sesame based paste), garlic, lemon juice, salt, parsley, and olive oil.   

 For any of those eggplant haters out there - I'm with you.  My mom made it when I was a kid - hated it.  I tried it several different ways as an adult, and just hated it.  Then I had babbaganoush, and am totally in love - it tastes nothing like eggplant to me this way. 

The babaghanoush gets a smoky flavor from being roasted, as in roasted to a char. 

Lightly spray grill with cooking spray for easy turning. 

Place two medium sized egg plants on the grill (some recipes say poke them, but they fill with steam and cook better without holes).  While they can be roasted on a gas range, or in the oven, a grill really brings out the smoky flavor.  

Grill for 15-20 minutes, and then very carefully turn. Roast an additional 15-20 minutes, until the eggplant is so charred that you are completely sure that it is inedible.  

Remove from grill, wrap in foil and let it steam for 15 minutes.  

Carefully make a lengthwise slit in the eggplant and open.  With a spoon, scrape out all of the flesh from the inside of the eggplant. 

Place flesh into a salad spinner and gently spin to remove excess liquid. 

Place in a bowl, and add three minced garlic cloves, and two Tablespoons of fresh lemon juice.  Mix until it becomes creamy. 

Mix in three Tablespoons of tahini then, while mixing, slowly drizzle 1/4 cup olive oil into mixture.  Continue to mix until it is thoroughly incorporated.  

Stir in 1/4 cup chopped parsely. 

Season with 1/4-1/2 teaspoon of salt (to taste).   

Serve with lavas(h), naan, roti, or pita chips/bread, crackers or veggies. 

Smoky Babaghanoush

2 medium sized egg plants

3 Tablespoons tahini

2 Tablespoons lemon juice

3 minced garlic cloves

1/4 cup chopped parsley

1/4 cup extra virgin olive oil

Sea salt to taste

Roast egg plant on gas grill for 30-40 minutes, until blackened and charred, turning once.  

Enclose in foil and allow to sit for 15 minutes. 

Carefully scoop out flesh (discard charred bits), and place in a salad spinner, and gently spin to remove excess liquid. 

Place in a medium sized bowl and mix until creamy with lemon juice and garlic. 

Add tahini, and while mixing, slowly drizzle in olive oil.  

Stir in parsley, and add salt to taste. 

Serve with lavas(h), naan, roti, pita chips, veggies, or crackers. 

Asparagus Appetizer Roll-ups

These asparagus rolls are tasty and always get lots of compliments. They keep everyone guessing as they try to figure out what is wrapped around the asparagus.


While the original recipe yields 1 dozen, when serving a crowd I find that these can easily be cut in half prior to baking them, and arranged nicely on the serving tray.





• 12 slices white bread, crusts removed
• 1 container (8 ounces) spreadable cream cheese
• 2 tablespoons chopped green onions
• 8 bacon strips, cooked and crumbled
• 24 fresh asparagus spears, trimmed
• 1/4 cup butter, melted
• 3 tablespoons grated Parmesan cheese
DIRECTIONS
Flatten bread with a rolling pin. In a small bowl, combine the cream cheese, onions and bacon. Spread mixture over bread slices. Cut asparagus to fit bread; place two spears on each bread slice. Roll up bread and place, seam side down, on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese.
Bake at 400° for 10-12 minutes or until lightly browned. Serve immediately. Yield: 1 dozen.

Ham and Cheese Spirals

Cheese 'n Ham Spirals
1 egg
1 sheet frozen puff pastry (thawed)
1/4 c. grated parmesan cheese (divided)
1/4 tsp. cayenne pepper
8 slices shaved smoked or brown sugar ham

Preheat oven to 400*. Beat egg and 1 Tbsp. water with wire whisk until blended: set aside. Unfold pastry on lightly floured surface. Roll into 14x10 inch rectangle; cut in half lengthwise. Brush both pastry halves lightly with some of the egg mixture.
Sprinkle 3 Tbsp of the chesse and the pepper evenly over 1 of the pastry pieces: cover with ham slices. Place remaining pasty piece, egg side down, over ham. Brush with additional egg ixture. Roll gently with rolling pin to seal. Roll in jelly-roll fashion to make a 14 inch log. Cut into 24 equal slices. Place, cut side down, on parchment - covered baking sheet. Brush with remaining egg mixture; sprinkle with remaining 1 Tbsp cheese.
Bake 12-14 minutes or until golden brown. Serve warm or at room temperature.
This appetizer can be made weeks in advance. Just prepare, wrap securely and freeze. Defrost and bake as directed, prior to serving.
C/O Kraft