Babaganoush (Mom's Recipe)
Prep:
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Cook:
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Ingredients
4 eggplants, cut into two inch cubes
¼ cup olive oil
1 tomato-cubed
1 TBSP fresh garlic-minced
¼ cup red wine vinegar
⅛ tsp crushed red hot pepper (optional,but tastes really good)
⅛ cup lemon juice(always use fresh)
1 TBSP paprika
½ tsp cumin
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4 eggplants, cut into two inch cubes
59 ml olive oil
1 tomato, cubed
1 TBSP (15 ml) fresh garlic-minced
59 ml red wine vinegar
⅛ tsp (.625 ml) crushed red hot pepper (optional, but tastes really good)
30 ml lemon juice (always use fresh)
1 TBSP (15 ml) paprika
½ tsp (2.5 ml) cumin
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Rating
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Dietary Therapies
SCD
mSCD
IBD-AID P3
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Egg Free
Nut Free
Soy Free
Instructions
- Boil eggplant cubes in salted water until very soft.
- Drain thoroughly and set aside.
- Heat oil in a pan and add cubed tomato.
- Sauté until slightly soft and stir in the eggplant.
- In a small mixing bowl mix the rest of the ingredients until smooth.
- Add mixture to eggplant and tomatoes.
- Uncover pan and continue to cook over medium heat for 10 minutes while stirring constantly.
- Reduce heat and cook for another 30 minutes.
- Serve hot or chilled.
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Nutritional Info
Storage
Notes
Used with permission from
SCD Recipe
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