Meal Plan Monday and Gluten-Free Menu Swap

Eggplant Dip, aka baba ganoush with kalamata olives, served with gluten-free grilled flatbread and tahini dip.

This week the Gluten-Free Menu Swap is hosted by Fresh Ginger, and the theme ingredient is EGGPLANT. In honor of that ingredient, I decided to share my recipe for baba ganoush for this week’s dressing (or sauce) of the week. Looking for more menu ideas? Org Junkie hosts a wonderful Meal Plan Monday event.

Monday: Mexican
Cheesy Arepas
Refried Beans
Pico de Gallo

Tuesday: American
GF Baked Onion Rings (recipe coming SOON!)
Cream of Tomato Soup (dairy-free)
Spinach polenta bites

Thursday: South Indian
Mango Lassi
Dosa Indian Crepes with Masala Potato Filling
Coconut Chutney

Friday-Monday: Road Trip to Portland and Seattle!
Happy Labor Day Weekend!

This week I posted two recipes for baked samosas- one vegan, allergen-free recipe, and another based on Chebe all-purpose baking mix (with eggs and dairy)

I also reviewed a new artisan’s gluten-free, dairy-free pizza crust by Rustic Crust. (Yum!)

This month I’m hosting Adopt a Gluten-Free Blogger so make sure to adopt your very own blogger and post in the comments!

As I mentioned, this week the “dressing” of the week is a dip of the week- baba ganoush, made with this week’s eggplant theme ingredient. I hope you enjoy it as much as we did!

Baba Ganoush
2 short eggplant or 1 large eggplant
4 garlic cloves, still in skin
1 1/2 tsp coriander
1 1/2 tsp ground cumin
2 or 3 tbsp. tahini sesame paste
juice of one small lemon OR 3/4 of the juice of a medium lemon
3 tbsp. high quality olive oil
1/2 tsp paprika (smoked if possible)
6 kalamata olives, chopped
generous amount of salt
freshly ground pepper

fresh cilantro for garnish

Roast the eggplant in a 400 degree oven for 30 minutes and then toss in your unpeeled garlic cloves with it, letting them both bake for another 15 minutes. Take out the garlic and check the eggplant. you want it to be nice and tender. If it isn’t tender yet, toss it back in the oven for another 15 minutes. Keep checking for doneness. When the eggplant is soft to the touch, remove it from the oven and peel the skin from it. Put in a food processor with the roasted garlic (peeled), spices, tahini, lemon juice and olive oil. Blend until creamy and then add your olives and any additional spices. Blend again, taste, and add any extra salt or pepper to taste. Place in serving dish and garnish with chopped cilantro. Drizzle a little extra olive oil on top and add a little dash of kosher salt if you have it.

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One Response to “Meal Plan Monday and Gluten-Free Menu Swap”

  1. [...] of Book of Yum Sea is starting the week by busting out her baba ganoush recipe.  Reading her Mexican menu and [...]

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