Comments on: Baba Ghanoush, The Raw Food Way!

By: Sarah

Sarah — Fri, 12 Feb 2010 15:46:50 +0000

Thanks for the tip on the freezing… I can’t wait to try this!

By: koyra

koyra — Sun, 07 Feb 2010 18:50:00 +0000

just amazing!! we tried and we were speachless!
go on susan!!!

By: Susan

Susan — Sun, 25 Oct 2009 17:33:53 +0000

Yes…the whole reason to freeze is to change the texture. And for some reason, it is less bitter. You can marinate, but in this recipe, I didn’t want a marinade flavor introduced. Hence, the freezing. And as you probably know, in raw..we don’t cook.

By: Lindy

Lindy — Sun, 25 Oct 2009 17:22:18 +0000

I am also not very familiar with raw food, so forgive me for sounding ignorant, but what is the purpose for freezing the eggplant. I had experimented with another raw eggplant recipe, which called for marinating the eggplant in lemon juice and oil. The recipe noted that the marinating process removes the toughness of the fruit. When I cooked eggplant, I always sprinkled with salt and drained the excess liquid to remove bitterness. Any thoughts on these methods?

By: The Cooking Lady

The Cooking Lady — Sun, 20 Sep 2009 10:36:53 +0000

I love traditional Baba Ganoush, but this caught my eye. I did make it last night. It is delicious. I have to admit, I miss the taste of the tahini, but I see no problem with bouncing back and forth between this new recipe and my own.

I am on a journey to add more raw food to our diet, this is just another dish to help us get there!

By: Susan

Susan — Sat, 19 Sep 2009 14:19:40 +0000

Glad you like it! It is a favorite!

By: JodyLynn

JodyLynn — Sat, 19 Sep 2009 14:15:45 +0000

I just made this and can I just say ….without drooling, that is….this is SOOOOOO good! I used it as a dip, then used it as part of a filling to my lettuce wrap and then just ate it out of the bowl! All gone! Thanks for the tasty recipe!

By: Roger Hamre

Roger Hamre — Sat, 19 Sep 2009 01:02:54 +0000

Very profrssional. We’re proud of you Sue.

By: Susan

Susan — Wed, 16 Sep 2009 11:19:58 +0000

I use tahini in my raw humus. In this I just wanted the eggplant and garlic. I like it that way but you are welcome to put it in.

Susan

By: The Cooking Lady

The Cooking Lady — Wed, 16 Sep 2009 11:08:53 +0000

My eggplant is in the freezer as we speak, but I do have a question, and pardon my lack of knowledge in this arena. Why not use tahini? Are the sesame seeds processed as in cooked at any stage and or pasturized? I use tahini all the time in my homemade hummus. I am not fully raw but starting to incorperate new dishes all the time. Thanks for any advice.