BABA GANOUSH RECIPE & HEALTHY PICINIC OPTIONS FT. WASA CRISPBREAD
One of my goals this summer has been to be outside and at the beach as much as I could. Winter in Boston it is brutal, so I need to take advantage of the hot days.
So far we have done pretty well, but to be honest, I've been feeling a bit off with my eating. It is super easy to eat out, get ice cream and although I believe that is all ok, I have been feeling it. My body can tell that I haven’t had as many home-cooked meals.
This week I wanted to stay out and enjoy the sun, but still have a healthy meal with Matt. I put together a few snacks and we headed out to the park for a picnic.
Here are some of my staples to bring when going to the beach or park:
- Fresh fruit. We love berries and watermelon. Full of water to stay hydrated.
- Water. We need that hydration.
- Gluten-Free Wasa Crispbread
- Hummus or my new favorite baba ganoush (recipe below)
- Carrots and/or celery sticks
I never carry heavy meals to the park or meal, like pasta or sandwiches. I'd rather pack something light and full of flavor that lets me move around, get up and play or go for a swim without feeling heavy and tired.
Baba Ganoush is the perfect dip to bring with you, it is full of flavor and super healthy. No oils added and just a pinch of paprika. And I love eating pairing it with Wasa Crispbread. They are super crunchy, made with minimal ingredients and now gluten-free!
My favorite ways to pair the crispbread is with a bit of baba ganoush and avocado, or cucumber. Full of flavor and the perfect snack for a day outside!
Wasa has different flavors, but I'd rather go for the original or the ones with a bit of salt. They sell them at Whole Foods and you now can find their gluten-free version as well!
Ok, let’s get to the recipe:
OIL-FREE BABA GANOUSH
- 1 large Eggplant (mine was 34 oz)
- 3 tbsp Tahini
- 1 large clove of Garlic
- Juice of 1/2 Lemon
- 3/4 tsp Salt, plus more to taste
- 1/4 tsp Smoked Paprika (Optional)
- Preheat the oven to 400F.
- Cut the Eggplant in half, then bake on a greased or lined baking sheet for 35 minutes, with the cut side down.
- After 30-35 minutes, carefully place the broiled Eggplant in a resealable plastic bag, seal it, and let steam for 5 ish minutes.
- Scoop the "meat" of the Eggplant out, and discard the skin. Pulse the Eggplant with the remaining ingredients in a Food Processor or High-Speed Blender until well-combined. Baba Ganoush is traditionally a little chunky, but you can make it completely smooth as well (how I like it).
I hope you liked this blog post, let me know if you have tried Wasa Crispbread before or Baba Ganoush down in the comments!
Thank you Wasa Crispbread for sponsoring this blog post!