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Delight Gluten Free - - Indulge -

Tomatil­los are also called “to­mate verde” in Mexico (which means green

tomato) and are con­sid­ered a sta­ple in

Mex­i­can cook­ing.

Smokey Baba Ganoush

YIELD: 4 SERV­INGS GLUTEN-FREE, DAIRY-FREE, EGG-FREE, SOY-FREE, NUT-FREE, RICE-FREE, CORN-FREE

1 pound egg­plant 2 ta­ble­spoons freshly squeezed le­mon juice 4 ta­ble­spoons tahini 1 tea­spoon ground cumin 1 ta­ble­spoon gar­lic olive oil 1 tea­spoon sweet smoked pa­prika ½ tea­spoon salt 2 ta­ble­spoons olive oil Hick­ory smoked sea salt

1. Pre­heat grill to medium. Trim ends from the egg­plant, peel skin and slice ver­ti­cally into 1-inch thick slices. Brush each side of the egg­plant lightly with olive oil.

2. Place egg­plant slices onto the grill and cook 3 to 4 min­utes per side; the egg­plant will re­lease from the grill when ready to flip. Re­move from the grill, let cool slightly and chop.

3. Place the chopped egg­plant into a food pro­cesser with the tahini, cumin, gar­lic olive oil, sweet smoked pa­prika and salt. Puree un­til smooth, re­move egg­plant from food pro­ces­sor and pour into a serv­ing bowl.

4. Driz­zle olive oil on top of the baba ganoush and sprin­kle with hick­ory smoked sea salt. Serve with freshly sliced veg­eta­bles.

NUTRI­TION PER SERV­ING: CALO­RIES: 210, FAT: 19G, SAT­U­RATED FAT: 2.5G, CHOLES­TEROL: 0MG, SODIUM: 880MG, CAR­BO­HY­DRATES: 11G, FIBER: 4G, SUG­ARS: 4G, PRO­TEIN: 4G

NUTRI­TION PER SERV­ING: CALO­RIES: 150, FAT: 10G, SAT­U­RATED FAT: 1.5G, CHOLES­TEROL: 55MG, SODIUM: 290MG, CAR­BO­HY­DRATES: 9G, FIBER: 4G, SUG­ARS: 4G, PRO­TEIN: 6G

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