The baba ganoush I'm making today is a great recipe for all kidney patients.
Very very low in proteins, sodium and potassium, but still very flavorful.
An healthy snack to brighten the day!
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Baba ganoush is a grilled eggplant dip that you can serve cold with pita chips, sliced
vegetables or bread.
I've adapted this recipe for the kidney patients, so you can add it to your diet without any
worry.
Our Baba ganoush is full of healthy ingredients: there's raw garlic, eggplant, raw olive oil...
here's the full list
Ingredients for the baba ganoush 2 medium sized eggplants (about 2 pounds or
900 grams) 2 whole fresh lemons
2 or 3 garlic cloves 2 tablespoons (30 ml) olive oil
A pinch of cayenne pepper A pinch of parsley
To make tahini you'll need Half cup or 100g of sesame seeds
1 tablespoons or more of olive oil And your favorite choice of bread.
As you can see this recipe is even suitable for a vegan diet.
One of the ingredients is Tahini, a sesame seed paste with a consistency similar to peanut
butter.
You'll often find it in salad dressings and dips.
Since store bought sauces are often too rich in sodium and potassium the best option for
people suffering from kidney disease is to make Tahini at home.
Healthier and better tasting this way.
Toast the raw sesame seeds for about 5 minutes on a dry pan over medium heat.
Do not overdo this.
Roasting seeds will make them tastier, but you can make tahini with raw seeds too.
When done, let them cool on a large plate.
Now we need to blend the seeds until smooth.
I prefer to use a blender, but a food processor or a mortar and pestle should work too.
Add olive oil to make tahini thinner.
With this blender it will take about 10-15 minutes to get the right smoothness.
If there's more tahini than you need, you can store it in the fridge for up to a month.
Put it aside.
Pierce the eggplant with a knife
and grill them over a gas flame.
You can use an oven if you prefer, but roasting over a flame will give the whole recipe a
smokier, richer flavor.
Turn them every 5 minutes.
When done, let them cool Discard the peel and put the softened flesh
in the blender.
Don't worry if there's still some tahini residues.
Add 1/3 cup of tahini, lemon juice, the minced garlic and pepper to taste.
Blend until the ingredients are mixed but not more.
Serve at room temperature or refrigerated.
Add some olive oil and parsley.
I'm having it with pane carasau, to make it even more Mediterranean, but it is also really
good with sliced vegetables!
Don't worry if there are leftovers: baba ganoush is even better after a day or two in the fridge!
And tell me in comments if you have tried this recipe!
Can't wait to know if you liked the baba ganoush!
This is all for today!
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Thank you for watching!