Updated: Aug 31, 2022
Tangy and versitile, the star of this weeks "What's for Shabbat?" is easier than a store bought apple pie.
It's getting to the end of the month here at Casa de la Blanca. Its been very inspirational July, filled with delicious sides, snacks and entrees. Now we are down to whatever I have left in the refrigerator and cupboards. Thus, we have the 4 ingredient no cook paleo, vegan, vegetarian and gluten-free Baba Ganoush. I have had this before in a Mediterranean restaurant served with pita bread, but I had yet to make it on my own. I am very pleased with my version. I hope you try it in your own kitchen.
What I love most about my newest creation is the versatility of it. I first tried to bake it into a pastry. The original plan was to make a vegan beef broth soup to accompany it. The pastries were good, but did not make the quality cut for That Vegan Jew on Welfare. Then I decided "why not throw it on pasta." And that's what we had for Shabbat.
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This recipe take 5 min of prep time, about 3 minute in the food processor and serves 4-6 depending how served.
The supplies needed are: measuring spoons. Large capacity food processor, measuring cups, cutting board and paring knife, and a small spatula. You will need the following ingredients: 1 purple eggplant, 3/4 cup tahini, 1 tsp course kosher salt, and 1 large tbs dried parsley flakes.
STEP 1 Cut the eggplant into round slices, discarding the stem. Slice the purple skin off the edges. Then cut each piece into quarters.
STEP 2 Place the eggplant pieces into a food processor. Add the 3/4 cup tahini, 1 tsp kosher salt, and a heaping tablespoon of dried parsley flakes.
Step 3 Process on high until you have a smooth, creamy paste. You may have to remove the top to mash down some of the eggplant.
And now you have a versatile dip, pasta topper, or spread. Enjoy!
Questions, comments, concerns, pictures? See the comments section below.
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Olivia's Absolutely Perfect Vegan Pie Crust
Prep Time 5 Minutes Processing time 3 min Serves 4-6
3/4 cup Tahini
1 teaspoon kosher salt
1 tablespoon dried parsley flakes
Cut the eggplant into round slices, discarding the stem. Slice the purple skin off the edges. Then cut each piece into quarters.
Place the eggplant pieces into a food processor. Add the 3/4 cup tahini, 1 tsp kosher salt, and a heaping tablespoon of dried parsley flakes.
Process on high until you have a smooth, creamy paste. You may have to remove the top to mash down some of the eggplant.
Share what you make in the comments below.