There’s something to that phrase: eating a rainbow. Our reds, greens, oranges and yellow are pretty easy to come across. But purple? Blue? How many of us are guilty of avoiding these antioxidant rich foods?
Here’s an easy way to pack those lavender hues into your diet: Baba Ghanoush. I posted a few days ago about a simple hummus recipe, and here’s its distant relative: simple roasted eggplant. The same cautions still apply– it’s not entirely authentic, but this homemade version is still tasty and you can make it with only a few simple ingredients.
If you’re not hooked yet then check out a few articles highlighting the benefits of eating eggplant.
- Livestrong.com: Nutritional Benefits of Eggplant
- Shape.com: The Healthiest Color You’re Not Eating
- SheKnows.com: Health Benefits Of Purple Foods
- 1½ pounds of eggplant
- 3 tablespoons quality oil of choice (EVOO, Grapeseed, etc)
- 1 fresh lemon, juiced
- 1 clove garlic
- salt to season
- Slice your eggplant in half. Sprinkle exposed flesh with salt and allow to sit.
- Preheat oven to 350 degrees. When warm, put eggplant in oven and cook until there’s no resistence when pierced with a fork.
- Remove from oven. Allow to cool.
- Peel off the purple flesh, discard.
- Add the insides, plus all other ingredients, in a food processor and blend until smooth.
- Serve as is or chilled, with your favorite veggies, crackers, and chips.