I don’t know how things are at your house, but around here, it’s all about sports ALL the time. I guess that’s what happens in a household where you’re outnumbered by boys. Fortunately, I grew up in a family that’s a bit fanatical about sports too (understatement of the century), so although my husband and I usually don’t agree about which team we want to win, we do agree about what to do on our Sunday afternoon: watch football.
As much as I love sitting around and watching football, there’s one downfall that gets me every time: I always get the urge to snack on chips and dip. It never fails. I guess it has something to do with that mindless hand-to-bag-to-dip-to-mouth movement that makes it so easy and perfect for a lazy afternoon snack. Typically, before I even know it I’ve downed an entire bag of tortilla chips and I’m using my finger to scoop every last morsel of guacamole from the side of the bowl. I know, so gross. I can’t help myself though, I love guacamole and can’t bear to let even the tiniest bit go to waste!
Although there’s nothing wrong with occasionally eating chips and dip, my inability to share or to stop myself from eating it all on my own led me to think that perhaps I need to prepare a healthier (and equally mindless) snack. Since eggplant is in season and oh-so-delicious right now, Baba Ganoush–along with some fresh veggies and homemade flatbread–seemed like the perfect fit!
I’m so glad I decided to change things up because this was awesome!
In the beginning, I had just envisioned dipping fresh, crisp veggies in this flavorful dip, but the more I thought about it, the more I realized how nice it would be to have some sort of pita-like bread to dip in the baba ganoush, too. Not a problem, I quickly whipped up and baked some quinoa flatbread and, in no time, I was enjoying a healthy snack that was equally tasty and satisfying, but far healthier than my regular chips-and-dip.
This was so yummy and filling that it basically ended up becoming my lunch instead of a snack. As usual, I hogged it all to myself and finished it all on my own. The only thing that survived was some of the baba ganoush (I’m telling you, there was a LOT), which made its way into some veggie wraps later in the day. So good!
Enjoy your Sunday everyone, and happy snacking!
- ~~For the Baba Ganoush:
- 1 medium-sized eggplant
- 2 Tbs. tahini
- 2 Tbs. lemon juice
- 1 large garlic clove
- ½ tsp. sea salt
- a couple shakes of cayenne pepper (optional)
- paprika or cumin for sprinkling on top
- ~~For the Quinoa Flatbread:
- ½ cup quinoa flour
- 2-4 Tbs. flaxseed meal
- ¼ tsp. salt
- ½ cup filtered water
- Preheat the oven to 400 degrees F
- Prick the eggplant a few times with a fork.
- Place the eggplant on a baking sheet and bake in the oven for 40 minutes, or until it has shriveled.
- Remove the eggplant from the oven and allow it to cool until cool enough to handle.
- When you’re able to handle the eggplant, remove and discard the skin.
- Break apart the inside of the eggplant so that you can fit it into a blender or food processor. Add the remaining ingredients (except for the paprika/cumin) and blend until completely smooth.
- Transfer the baba ganoush to a bowl and sprinkle with paprika or cumin.
- If you choose to make the Quinoa Flatbread, you can begin preparing it while the eggplant is still baking. Stir all of the ingredients together in a bowl until evenly incorporated. Pour the batter onto a parchment-lined baking sheet, forming two disks. Use a spatula to spread and even out the batter (it should be approx. ¼ inch thick). Once you’ve removed the eggplant, add the quinoa flatbread to the oven and bake for 20 minutes, or until brown and beginning to crack. Remove from the oven and allow to cool.
- Serve alongside freshly chopped veggies and enjoy!
*I’ve submitted this recipe to Gluten Free Friday