RAW FERMENTED BABAGANOUSH

 I'm a big fan of fermented foods, they are in a class of their own in terms of nutrition content. Packed full of healthy microbes which not only nourish our immune system and helps us to fend off colds, they also increase our serotonin uptake which may lift our mood and help alleviate both anxiety and stress. 

Babaganoush is traditionally made with baked aubergine (eggplant) and has a smokey flavour. To try and create a raw equivalent, I added smoked paprika at the fermenting stage.  I think the result is pretty tasty, I hope you also enjoy it.

Depending on the equipment you use, the result will vary in smoothness.  A vitamix will result in a smoother dip and using a nutribullet will result in a more textured dip, both equally delicious.  

FERMENTING THE AUBERGINE

2 Aubergine - peeled & diced
2 cloves of chopped garlic
1 tsp mineral salt
1 tsp smoked paprika 

Marinate all ingredients together in a glass bowl and leave for 20 minutes to allow the aubergine to sweat and release juices.

Press all the ingredients including all the juice into a glass jar, cover with a cabbage or vine leaf making sure that all the aubergine is submerged under the liquid.  Use a heavy weight (i often use a carrot stick) to make sure the vegetables are submerged under liquid when you close the lid. Make sure the jar is air tight.  Leave the ferment in a warm area for around 2 weeks.

When you are ready to use the aubergine, strain the liquid but don't throw it away.  It will be full of pro-biotics and perfect to use in a salad dressing or to blend in other dishes.

Making Raw Fermented Babaganoush

100g Fermented Aubergine
50g Sesame Seeds
2 tsp raw tahini
Lime juice from 2 limes
A drop of olive oil
a small handful of coriander
black pepper
2 tsp raw fermented milk (kefir) or use coconut yoghurt

Method

Grind sesame seeds until broken down

Add rest of ingredients and blend until creamy and smooth

serve & enjoy