I have trouble resisting carb cravings sometimes. Many times, honestly. Just the other day, I was dressed and ready to go out and buy myself crackers (the one thing I crave the most, for some reason) when my fiancée had a great idea for snacking: Baba Ganoush with veggies.
The premise was simple: Make a lot of babaganoush and use them veggies as though they were crackers. It was all a plot to trick my brain into thinking I was actually eating crackers.
Did it work, you ask? I'm offended you even ask.
Let’s see the recipe:
- 3 large eggplants
- 1 lemon
- Sesame seeds
- Fresh parsley, a handful
- Black and white pepper, ½ tbsp each
- Ground cumin
- 4 cloves garlic, cut into 4 pieces each
- ½ tbsp onion powder
How to make:
- First, slice eggplants in half, coat with olive oil and bake until soft.
- Once soft, remove all the meat with a spoon. Discard peels.
- Transfer eggplant into a bowl and add the rest of the ingredients. Mix.
- Squeeze the juice from one lemon into the bowl, mix again. Let sit in the freezer for 5-10 minutes. (cover with a lid)
- Transfer the content of your bowl into a blender and mix thoroughly. If too thick, add olive oil.
The beauty of babaganoush is that it is the perfect dip for snacking. It has a rich flavor that goes well with almost anything.
- Baby carrots
- 2 Sweet potatoes
- 1 cucumber
- 4 radishes
- 2 Celery stalks
How to make:
- Wash baby carrots and serve. If too big, cut in half.
- Cut sweet potatoes into thin slices and fry until crispy. Serve.
- Cut the cucumber making 4 cucumber sticks. Remove seeds and cut sticks into smaller ones if desired.
- Slice radishes into very thin slices. Add salt, let act for 5 minutes, then press with a paper towel to remove water. Serve.
- Wash and cut celery. Serve.
There you go! That was pretty easy, wasn’t it?
You’re gonna be surprised with just how satisfying a meal like this is. At least I was: I thought I wasn’t gonna be able to sleep until I got some crackers in me. Boy, was I wrong!