Chunky Babaganoush and Tahini
According to traditional Chinese medicine, eggplant helps to reduce stagnant blood. A qi deficiency can show up as congestion, bloating, gas, irritability, depression, mood swings, PMS and painful periods. It can eventually lead into blood stagnation which shows up as blood clots, a lack of menstruation or brown blood. The healthy fats from the olive oil and tahini helps create building blocks for your sex hormones; estrogen, progesterone and testosterone. When your hormones are in balance, you’ll be a happy little camper!
Serves 2 as a dip:
1 large eggplant or 2 small eggplants, cut into big chunks
Olive oil for drizzling
4 whole cloves of garlic
3 Tbsp unhulled tahini
½ lemon, juiced (about 2 Tbsp)
Salt and pepper
1. Heat the oven to 180c and line a baking tray. Place the eggplant onto the tray and drizzle with olive oil and season with salt. Cook for 45 minutes. Then wrap up all the eggplant and the garlic into some aluminium foil and place back into the oven for another 15 minutes.
2. Once the eggplant is cooked and very soft, place it into a bowl and squeeze the garlic flesh out of the cloves into the bowl.
3. Using a fork, mash together the garlic, eggplant, 1 tbsp lemon juice, the cumin and lots of salt and pepper.
4. Mix the tahini with 3 Tbsp water and another tbsp lemon juice in a small cup until well combined and creamy. Add salt and pepper to taste.
5. Serve the eggplant with the tahini on top and then drizzle the dish with tonnes of olive oil and season with salt, pepper and fresh parsley.
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