Passover

Chickpeas & Spinach Curry {Vegan, GF}

Temperature is dropping and rainy days are pretty much everyday, and this Chickpeas & Spinach Curry is perfect for such days. I hope you enjoy this easy recipe and make it very soon.

Super Quick Lunch or Dinner

I have been making this delicious and super quick Chickpeas & Spinach Curry for months now. The first time I made it I basically just trowed some random ingredients in a pot and let it cook for a few minutes. The combination of ingredients resulted in a very yummy, thick and chunky “soup” that totally exceeded my expectations.

For this recipe I used the most simple ingredients of all: yellow onion, potato, spinach, parsley, chickpeas and spices. In the pictures you can see I ended up adding some carrots; and from that you understand this curry (or thick soup) is very forgiving. You can add as much variety of veggies as you like, scraps and also is a great way to use leftovers. 

Ginger, Garam Masala, Turmeric & Curry 

These are the 4 spices I used for this recipe. The aromas are strong but the coconut milk balanced them out really well with its sweet smell. 

You can find Garam Masala in the ethnic food aisle, or in Hindu, Suriname or Morocco shops. If you don’t have one of those shops close by you can easily buy on amazon and other places online. 

How to make Chickpeas & Spinach Curry

Months ago, I was making this recipe over and over again every week, so one day I made a quick video on how to make it that you can find on our IGTV, so go check it out. 

Want more Vegan Recipes? Check out Our Ultimate Vegan Meatballs (They taste almost like the real thing!!) & the Classic Stuffed Peppers

Don’t llet the simple ingredients and easy process fool you because the flavor is amazing!

Have you made this recipe or any other from the blog? Use the tag #kasheribbean, so we can see your yummy pictures. And, don’t forget to follow on instagram and pinterest to keep up with the easy recipes we share also from the blogosphere!

Until next time! 😉  

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Creamed Potatoes {Vegan, GF}

One of the easiest side dishes on the planet: Yummy Vegan Creamed Potatoes. Versatile, kid-friendly, delicious and also budget-friendly. There’s nothing that can go wrong with this dish.

This is another one of those recipes that has been waiting to be published for months. I first came out with these Vegan Creamed Potatoes one ereb shabbath, when I needed that “little extra” because I felt something was missing for the Shabbat dinner. I quickly thought about what can be done with what I had on hand, and that was it. 

My husband says it is obvious I have ancestry from eastern and central Europe, because I love my potatoes, lol. I mean, they are just so versatile. Am I right? 😛  If you love potatoes as much as I do, also check out our super easy Lemony Potato Salad. I will eat those two dishes every other day if I could!  

As I told you already, this Vegan Creamed Potatoes are extremely easy to make. Just gather your ingredients, boil the potatoes for a few minutes (This is what I like to do so I don’t end up with raw potatoes and dried sauce, but I guess you can do this if you have a mandoline), mix the ingredients for the sauce, cook a bit on the oven, and voila! Creamed Potatoes ready to enjoy! 🙂 

Let’s talk about the ingredients…

Simple ingredients. Great results

For the Vegan Creamed Potatoes you’ll need just a handful of ingredients: coconut milk (Do you realize already I love coconut?), nutritional yeast, mustard, nutmeg, some flour and a touch of salt and pepper. 

Those few ingredients will give you a delicious white sauce that you will use to dress up the humble potatoes. 

This particular time I used mini potatoes, that I cleaned well before boiling for about 10 minutes. I left them whole and with the skin on for this occasion because I was out of time, and also because I wanted to give another look to these Vegan Creamed Potatoes, but you can also peel the skin off and slice to make like a more traditional scalloped potatoes dish. 

Nutritional yeast + mustard + nutmeg, is a key combo for this recipe. I find that these 3 ingredients combined add a subtle but fantastic flavor to this dish. I hope you like it as much as I do.

If for any reason you want to make this paleo-friendly, use tapioca starch instead of cornstarch, and you are good to go. 



What would you pair these Vegan Creamed Potatoes with?? Let us know in the comment section below and don’t forget to share pictures with the hashtag #kasheribbean, when you make this recipe. Follow up on instagram and pinterest to keep up with other quick and easy recipes from us and the blogosphere! 

Until next time! 😉 

 

 

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Lemony Potato Salad

A humble Lemony Potato Salad get a punch of flavor from lemon juice, lemon zest and parsley. Keep reading to get the recipe. 

To be honest, this recipe has been sitting on my drafts for over a month now. I made it when the days where way too hot, so it was sitting there while I tried to bring other more “summer friendly” dishes to my table and the blog. 

At the end of the day I posted a very fresh Grilled Eggplant & Avocado Salad two weeks ago, and then decided to take a week off as I was setting up the website for the home-based cake business I just started. Yay!. That was a little bit stressful. 


I think this came to be actually the perfect time to post this Lemony Potato Salad because this salad portraits the transition on the weather I am experiencing here right now. It has the bright lemony flavor characteristic of sunny days, but it is also satisfying and filling, sort of a comfort food you’ll want to eat on a much cooler, rainy days. 

Let’s talk about the ingredients…

Simple ingredients. Great results

For this Lemony Potato Salad I used the most humble ingredients you can think of, but they blend beautifully to give you the perfect, but not overpowering, tangy lemony flavor that goes very well with potatoes.  

To get the most amount of juice from the lemon don’t forget to press a little bit against the kitchen counter.

For this particular salad I peeled the potatoes, and cook until they are fork tender. The reason why I peeled is because I want to mash a bit of the potatoes, and that little mash, when mixed with the egg yolks, mayo and mustard, will add to the creamy texture without adding too much mayonnaise. 

To get perfect hard boiled eggs for this, or any recipe, place the room temperature eggs on a pot filled with water (make sure the water covers the eggs) and put over medium high heat. Bring to a boil and then lower the heat, and let it cook for 6 minutes. Get off the heat and cool off the eggs with cold water. Peel off and they are ready to use. When you cut in half you should be able to see a beautiful, perfectly cooked, creamy and bright yellow yolk. 

Mayo, mustard, onion and lemon are the main seasoning for this salad. I love how these 4 ingredients marry together to compliment the creamy potatoes. 

Yes! I also chopped the stalk of the fresh parsley

Finally, we have sweet peas and parsley. The fresh parsley has a peppery taste that goes really well with the lemon juice and zest. That combo is what gives you the bright flavor of this salad.

On the other hand, the sweet peas add a little bit of sweetness and a pop of color. I always put the frozen sweet peas to a strainer, and then add the hot potatoes on top. While the potatoes cool down, the sweet peas will defrost.   

How do you love your potato salad? Let us know across social media with your delicious pictures and by sharing with your friends and family!! Follow on instagram and pinterest where we share our favorite quick and easy recipes from the blogosphere! We appreciate your support!

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Grilled Eggplant & Avocado Salad {Vegan, GF}

Today is the day for a scrumptious Grilled Eggplant Avocado Salad; so flavorful and fresh; perfect for summer days.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I was a kid, I pretty much hated eggplants. and it wasn’t until I was like 15, when I discovered middle eastern cuisine, that I started to eating different eggplant recipes with certain enthusiasm.

Quickly I wanted to start to experiment by myself. I had big expectations but I was quickly disappointed, specially because I used to compare my poor skill to those of my mom, who is an eggplant master. This is one of the reasons why, when someone asked me if I like eggplants, I would literally say: “I don’t like eggplants except for the recipes my mom prepares”.

I was so intimidated by those weird creatures. To my eyes they were flavorless and gross, until that magical day I tried babaganoush for the first time. I was hooked by the smoky flavor. From that day on, I started to love smoky and grilled eggplants. (yes, I don’t love other methods 😛 For example, I don’t know if I would be able to swallow sweet eggplants in syrup (a middle eastern sweet delicacy), but I am willing to try at least once.

Ingredients for Grilled Eggplant Avocado Salad

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

When I made this salad for the first time a couple of weeks ago; it was so hot!  That particular day was so incredibly hot and humid that I couldn’t think about eating what I normally eat. Things like rice and beans, plantains, yuca, or even a piece of bread, seemed so heavy; so I decided to make either salad or eat plain watermelon the whole day.

This Grilled Eggplant Avocado Salad (or salsa) ended up being the perfect companion for some Spicy Roasted Potatoes. So, light and fresh. Or if you prefer, you can eat as salsa over some toasted bread slices.

This Grilled Eggplant Avocado salad can be done in a few minutes and with minimum and cheap ingredients, which is a real plus. The ingredients are so humble, but don’t let this fool you, because this salad is full of flavor.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

I looked into my fridge and tried to think in a fresh combo. Quickly I chose the ingredients in my head: tomatoes, cucumber, lettuce, onions, lemon, lots of parsley… but, I didn’t want a plain old green salad…

What could I add to make it more interesting?… Since grilled food is the theme of the summer, and I had two lonely eggplants on the fridge starring at me, I decided to add grilled eggplants to the mix, to get into the summer theme.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

The avocado came in last, as I was considering to add some creaminess. An avocado dressing would be an interesting dressing for this salad (super easy, I will share in another post!), but I was lazy. This hot-humid weather has me like “I just want to be under cold water 24/7!!, lol. If you are like me you can just add chopped avocados.

Creamy, fresh and delicious, this easy Grilled Eggplant Avocado Salad is the perfect companion during any hot-humid summer day. Click here to grab this easy recipe.

How to make Grilled Eggplant Avocado Salad

As you can see, this Grilled Eggplant Avocado Salad comes together in a blink. I know, you think it doesn’t because you have to cook the eggplants, but they actually cook pretty fast.

I like to remove just a little bit of the skin from the eggplants so they hold their shape and don’t become a puree.

While the eggplants are grilling, chop the rest of the ingredients. Chop and let cool down a bit befofre adding to the rest of the ingredients as you don’t want the other fresh veggies become mushy.

You can add some finishing touches to this Grilled Eggplant Avocado Salad, like extra virgin olive oil and other spices or herbs if you prefer. Check out the recipe below.

Grilled Eggplant Avocado Salad

Love this recipe? Let us know across social media with your delicious pictures and by sharing with your friends and family!! Follow on instagram and pinterest where we share our favorite quick and easy recipes from the blogosphere! We appreciate your support!

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Spicy Roasted Potatoes {Vegan, GF}

Hello there! Today, I am sharing with you the most amazing Spicy Roasted Potatoes. Super easy to make and super flavorful. Spicy Roasted Potatoes are the best side dish for any occasion and team up really well with any dip or even salad.

Let me start by saying, I LOVE Roasted Potatoes! They are so versatile and can be paired with pretty much anything you please, and even though, potatoes have to deal with some criticism for being “high” in carbs, in the end they are not so different than sweet potatoes!

Let me continue by saying that even though I am not a person who loves (or even can eat) spicy food, this spice blend bring the whole potato game to a whole new level!

Check out other side dishes from the blog: Stuffed Onions with Kale & Onions,  Moroccan Carrot Salad & Ripe Plantains and Eggplant Casserole.

I went to a Morrocan shop

The other day, I went to a Morocco shop and while looking for za’atar, I found a shawarma blend.

This blend has chili powder, onion powder, garlic powder, all spice, oregano, cinnamon, nutmeg and cloves. My first thought was using it for some chicken but a few days later, it happened…

We already pointed out, I am a fan of potatoes specially those with Za’atar (a middle eastern blend made of sumac, thyme, oregano, lemon zest and roasted sesame seeds). I usually just sprinkle the za’atar over the potatoes, drizzle with a little olive oil and salt; and to the oven they go.

But, this time, when I was about to enter the potatoes in the oven, it hit me: why not to add shawarma blend to the potatoes? So, I did. It was so incredibly good, the next day I tried again to take notes and take some pics 😛 Between those two days I certainly had a potato overdose 🙂 but it was oh-so-worthy!

The Spice Blend

To make these spicy roasted potatoes I used two blends: za’atar and shawarma mix, but don’t panic; you can always make those blends at home with the right ingredients.

As I mentioned before, za’atar is a delicious mix of sumac, thyme, oregano, lemon zest and toasted sesame seeds (at least the one I got from Israel). I haven’t personally made this myself as I haven’t had the opportunity to find sumac but, you can easily find za’atar seasoning already prepared in middle eastern shops or in the ethnic section of some supermarkets.

The shawarma mix, is easier to make as the ingredients are more common. I found this recipe for shawarma mix with similar ingredients of the blend I bought, although it doesn’t contain garlic or onion powders, but you get the idea.

I also added some paprika for color sake, some dill weed I dried myself, just because 😉 and, of course, some salt.

What potatoes to use?

To be honest, I don’t know much about potatoes. The most I know is that I want these spicy roasted potatoes to hold their shape well, be crusty on the outside (this is one of the reasons I leave the skin on) and soft (but not mushy) on the inside.

For those reasons mentioned above, I usually go for Yukon potatoes for  roasting or I will just pick up any kind of potato as long as is not russet (because I find those too starchy, and the final texture is too mushy, so not the best for roasting).

Once you’ve got your potatoes, you know how it goes: mix in some spices and herbs, add some olive oil and bake.

I added a great deal of spices, so the potatoes ended up with spice “clusters” all over so to speak, but it was awesome because they were like little bombs of flavor in your mouth. So good.

Do you love recipes like this? Let us know across social media! We are on instagram and pinterest sharing our favorite quick and easy recipes!. Don’t be shy and also share with your friends and family. We really appreciate it!

Until next time!

 

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Garlic Hummus with Black Beans puree {Vegan, GF}

Hello, everyone! Today I want to share with you this yummy hybrid: The super creamy, thick and luscious Garlic Hummus with Black Beans Puree as an interesting addition. Finally, another hummus post! Yay! 😀 Alongside our classic hummus, this combo will go well with any chips, toast, veggies or anything crunchy really, plus, you’ll get an extra protein boost!

This is a child or grandchild of hummus with ful 🙂

I remember, when we were in Israel last year, specifically when we went to Yerushalayim for the first time, we bought hummus with ful. It was super yummy! and, of course I knew I wanted to make this recipe at home so I asked about the details about it to the vendor, but, back at home and I couldn’t find the dried broad beans for the ful, so this draft has been sitting there, in the blog dashboard for over a year.

When I decided I wanted to make hummus with ful, for shabbath, I went to the turkish shop and couldn’t find it either. Probably, being late and with a hungry child were factors! But I wanted to dress up the hummus anyways do I picked up the nearest thing I could think off: black beans and make delicious hummus with black bean puree.  Obviously, I don’t want to pretend I made the “original stuff”, we will end up with more hummus recipes on the blog when I get my hands onto the dried broad beans! 😛

That hummus with black bean puree ended up being a hit and can be a meal all by itself (protein bomb baby!) And the best part? There is no real secret about this hummus with black beans puree. Only thing you need to do really and nail the classic hummus which is not that difficult anyways! So you have a super easy, relatively quick recipe and oh, so delicious!

I don’t want to fill this up with the classic hummus recipe so, for more information on how to make it go to this page

Making Hummus with Black Beans Puree

For this obviously, you’ll need black beans. To make the puree I just sauteed some garlic cloves and cumin until fragrant, then adding 200grs of very soft black beans that can be either homemade or canned, and finishing up with some lemon juice and some sea salt before pureeing with an immersion blender.

Easy right?

Do you love hummus?Like the idea of adding black beans to the king? What other toppings you add for your hummus? Let us know in the comments section below!And, don’t be shy and follow on  instagram and pinterest (we don’t bite, yet!)

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

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Cucumber Salad {Vegan, GF}

Easy and refreshing Cucumber Salad; perfect for these sunny days!

Easier Salad Ever

Growing up when I heard or thought about the word “salad” in my mind I always saw a bowl full of variety of vegetables. Maybe that is the reason way I used to think salads were kind of “complicated”. That was until I met my husband.

We were recently married and for our first Shabbath dinner I made a boring salad of lettuce, tomatoes and cucumber (up to that point that would be “a green salad” for me). Next Shabbath, he made the salads and this was one of them. I couldn’t believe such a yummy salad can be made with just 5 ingredients!

He also made Moroccan Carrot Salad, Creamy Carrot Salad, Tomato Salad, Beets Salad and others. I couldn’t believe my eyes! So easy to make and you can level up a very simple meal, and fill up your shabbath table with a variety of foods without even notice! I love it!

If you love this recipe, you may be interested in Grilled Eggplant & Avocado Salad & Lemony Potato Salad

How to make Cucumber Salad

For this Cucumber Salad you just need 4 ingredients: cucumber, onions, fresh dill, lemon juice, and salt. Optional you can add extra virgin olive oil.

Even though this recipe won’t take more than 5 minutes to mix up, I personally like to mix onions with the lemon juice, olive oil and salt and rest for like an hour in the fridge, before adding the sliced cucumber. That way the onion is less sharp and a bit softer. I add in the cucumbers and dill right before serving so the cucumbers are crunchy and the dill is fresh, green and beautiful.

You can also mix all ingredients and let them rest altogether in the fridge. The cucumbers soften up a bit, and the dill doesn’t look as green but also have a milder flavor, which some people may prefer.

We usually have the “crispier version” for Shabbath dinner, and the second version for shabbath lunch (because we usually have leftover that has rested overnight on the fridge). Either way is still delicious.

When you make this recipe or any other from the blog, use the tag #kasheribbean to share on social media and, don’t forget to follow on instagram and pinterest to keep up with our easy recipes from us and the blogosphere!

Until next time! ?

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Classic Hummus with Homemade Tahini {Vegan, GF}

Hey, there lovelies! Today I want to share with you my recipe for classic hummus. Super easy to make, thick and creamy. Will be the perfect match for anything you eat with spread!

Hummus: Simple yet exquisite

Apparently hummus is “the spread” of the century because is everywhere, and of course, there are reasons for that: It is so easy to make, ingredients are easy to find no matter where you live, it is creamy, it is vegan, has no gluten, dairy or added sugars, I mean… if glory has flavor, it will probably be hummus.

When I tried hummus for the first time I was hooked. I loved the creamy, thick and with simple ingredients. I wanted to do it right away, but well, we didn’t have internet back then, and the recipe I found forgot to mention the tahini (sesame paste) so I ended up with chickpeas puree. Still a good, but not hummus.

At that time we didn’t have internet at our fingertips as we do now so I just kept changing my ratios of garlic, oil and lemon hoping that some hummus will came out, but obviously that didn’t work.

I was about to give up on hummus when I was in my college library one day during my free time, which I used to explored every cookbook and culinary art book I could find there, and I saw this eye-catching book with a title I don’t recall. I randomly chose a page and started reading. In a few minutes I read something like this: “Tahini or Tehina, a sesame paste used to make hummus and other middle eastern recipes“, and my eyes lit! I went excited to the supermarket to find this “weird” ingredient, and after a couple of visits I found it!… so crazy expensive for my broken college student pocket so I decided to make my own.

Ingredients & How-to

Tahini (Sesame paste)

This was my first batch of homemade tahini. For this one I used unhulled (whole) sesame seeds which I toasted lightly and then, processed in a blender with some oil (Ratio: 1 cup seeds + 1/4 cup oil). I made hummus with this tahini and it was good. It was a total revelation that I could finally make my own hummus and tahini, but still, the flavor wasn’t right. It was too strong and kind of bitter at the end because of the sesame seeds I used.

After some trial and error I finally made the huge discovery that they are not just the unhulled (whole) sesame seeds, which are very common in DR, but also the hulled version of the sesame seeds that results in a tahini with a lighter flavor and color which is perfect for making classic hummus.

Also, I realized that you don’t really need the extra oil because toasting the seeds will bring out some of the natural oils in them and it will blend smooth with some patience and a good blender. In fact, once your homemade tahini has rested for a few hours, you’ll see the oil separated on top (and now I am thinking, Why I haven’t made sesame oil? Oh, well! lol). If this happens, just mix your tahini well before using.

In case you are freaking out thinking you can’t make your own tahini because you don’t have a Blendtec or Vitamix, freak no more because I made countless tahini batches in a $25 blender for years!, so it is totally possible as long as your blender can process seeds.

Garlic

When I first started making hummus, I used raw garlic, which is fine, but now I do prefer to use roasted garlic because it has a deeper flavor without the sharpness of the raw garlic, that will bring your classic hummus to a whole new level.

As I explained in the Cauliflower Mash post, making roasted garlic is as easy as charring, in an open low flame, a garlic head.

The Rest of the ingredients

For this recipe you will need some lemon juice to bring the flavors together and add some tanginess. And, you will also need chickpeas brine to process the chickpeas. You can use olive oil instead of the brine (aquafaba) but you can save some calories by adding a little bit of olive oil as garnish instead. Finally, you’ll need some spices and herbs to brighten up your plate when serving. My go-to spices for hummus are cumin and paprika plus parsley for garnish.

I think is worth mentioning that to make this delicious classic hummus you don’t really need to take the skin off the chickpeas. I mean, doing that will literally transform making hummus into a labor intensive task. Just be patient and process until you have achieved the desired consistency and the mixture is smooth.

Have homemade thick, creamy, flavorful and hundred times better than store-bought hummus when you want is priceless, and it couldn’t be more easy to do. I love to eat hummus with anything crunchy: toasts, chips and crackers, but also baked potatoes or sweet potatoes, cucumber slices, broccoli or peppers. The choice is yours!

Do you love hummus? What do you eat it with? Let us know in the comments section below! Also, don’t be shy and follow on  instagram and pinterest and tag us with the hashtag #kasheribbean so we can delight our eyes with your versions of this humble but exquisite middle eastern spread.

If you love this recipe and other recipes from the blog, spread the love by sharing with your friends and family! It really means a lot to us!

Happy cooking! ?

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Babaganoush: Roasted Eggplants Dip {Vegan, Gluten Free}

Easy Roasted Eggplant Dip {Vegan, Gluten-Free}

Babaganoush, also known as baba ghanouj or mutabal, is a popular Middle Eastern dip made from roasted eggplants. It’s often eaten alongside with hummus, salads, like tabouleh or roasted beets salad and pita bread; but with a distinct smoky flavor is also a perfect accompaniment to raw vegetables grilled meats or fish.

Babaganoush is traditionally make with greek yogurt. To keep it
setamí (parve) mayo is added instead. In this case I used vegan mayo, but you can go with regular mayo or greek yogurt if not vegan. Babaganoush is also often garnished with herbs, like parsley, pomegranate seeds, nuts and a drizzle of olive oil for extra flavor and visual appeal.

How to choose eggplants

Choosing an eggplant with fewer seeds results in a better texture and flavor for your eggplant dishes, and specially Babaganoush, so here are some tips for selecting the best eggplants:

  1. Look for younger eggplants: a younger eggplant has fewer seeds. You can spot them easily because they tend to be smaller, with smoother, shinier skin and have a green stem. Eggplants should have a uniform color and have no blemishes or wrinkles; if it has it’s probably overripe and have more seeds.

  2. Check the weight: Choose an eggplant that feels heavy for its size. An eggplant that feels light for its size may have more seeds and less flesh.

  3. Look for a rounded bottom: Choose an eggplant that has a rounded bottom, rather than a pointed one, which tend to have more seeds.

  4. Squeeze gently: When you gently squeeze the eggplant it must be firm to the touch, but not too hard. If it feels soft or spongy, it may be overripe.

By following these tips, you can choose an eggplant with fewer seeds, which can result in a better texture and flavor.

How to Roast Eggplants

To make babaganoush, you’ll need to start by roasting three or four medium-sized eggplants, until they are tender and all charred on the outside. It’s important that they are charred all the way through since this is what imparts the characteristic flavor of the babaganoush. 

If what you have is an electric stove, you can roast the eggplants on a grill at the highest temperature possible, or in the oven using the broiler option. 

Once the eggplants are roasted, let them cool for a few minutes, then peel off and discard the skin. Then, remove the seeds, chop the eggplant flesh and transfer it to a hot skillet to remove excess moisture. 

How to make my Babaganoush less watery

Eggplants have a high water content, which makes them a great addition to dishes where you need to add moisture and a creamy texture, like pastas and even stews. However, it can water-down the flavor of our babaganoush and give it a soupy consistency after a while. To avoid this, it’s important to dry out as much liquid as possible from the roasted  eggplants before making our dip, so the end result is thick and creamy instead of watery.  

Another way you can remove excess moisture is by draining the roasted eggplants in a colander, and press a couple of times with a spoon for the liquid to drain. 

Babaganoush: Roasted Eggplant Dip {Vegan, Gluten-Free}

Course Appetizer, Salad

Ingredients
  

  • 500 gr Eggplants (about 3-4 medium, roasted)
  • 3 Garlic cloves roasted
  • 2 Tbsp Tahini
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp Vegan mayo (can use regular or greek yogurt if not vegan)
  • 1/4 tsp Cumin
  • Juice of half a lemon or lime
  • Salt and Pepper to taste

To Serve:

  • Fresh parsley, finely chopped
  • Pomegranate seeds
  • Pine nuts toasted

Instructions
 

  • Roast the eggplants over the flame top, turning regularly until is completely charred and cooked through. Transfer to a plate to cool down.
  • Peel the skin off, remove the seeds and chop the eggplants
  • Add the eggplants to a skillet and cook on medium high to remove excess moisture.
  • Add roasted eggplants to a bowl and mix in the remaining ingredients. You can always adjust to your taste.
  • Serve with a drizzle of extra virgin olive oil and some fresh parsley. Enjoy!
Keyword dip, eggplant, Gluten-free, salad, vegan

Have you made Babaganoush already? Use the tag #kasheribbean to share your photos on social media and, don’t forget to follow on instagram and pinterest for more easy recipes and and inspiration!

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