Chia seeds* add great taste and nutrition to this eggplant, to spread on bread, crackers, or flatbread or as an appetizer dip.
Makes 2 cups (480 ml)
Preheat the oven to 425F (220C)
Takes over 3 hours before serving
Preheat the oven to 425F (220C)
Takes over 3 hours before serving
1 organic eggplant
1 each: minced shallot or onion, garlic clove, and organic tomato
2 Tbs. (30 ml) minced parsley or 2 tsp. (10 ml) dried parsley
2 Tbs. (30 ml) olive oil
1 Tbs. (15 ml) whit wine vinegar
1/2 tsp. (2,5 ml) organic sugar
pinch or two of black pepper
cayenne pepper to taste
1-2 Tbs. (15-30 ml) chia seeds
1. Cut the eggplant in half lengthwise and with a knife, make a few cuts every inch (2,5 cm) on the cut side.
2. Sprinkle with salt and let stand for 30 minutes.
3. Rinse with cold running water, dry with paper towels, and brush the cut side with olive oil.
4. Place cut side down on a baking sheet and bake for 45 minutes or until very soft. Let it cool.
5. Remove the pulp from the eggplant and chop it very finely.
6. Put the chopped eggplant in a mixing bowl and add shallot, garlic, tomato, parsley, olive oil, vinegar, sugar, black pepper, cayenne pepper and chia seeds.
7. Mix well and transfer to a nonmetallic strainer to drain for an hour.
8. Chill for 2 hours.
9. Serve with (gluten-free) pita brad, crackers, or flatbread or as a dip.
-modified Cooking with Ancient Grains
* Chia seeds
2. Sprinkle with salt and let stand for 30 minutes.
3. Rinse with cold running water, dry with paper towels, and brush the cut side with olive oil.
4. Place cut side down on a baking sheet and bake for 45 minutes or until very soft. Let it cool.
5. Remove the pulp from the eggplant and chop it very finely.
6. Put the chopped eggplant in a mixing bowl and add shallot, garlic, tomato, parsley, olive oil, vinegar, sugar, black pepper, cayenne pepper and chia seeds.
7. Mix well and transfer to a nonmetallic strainer to drain for an hour.
8. Chill for 2 hours.
9. Serve with (gluten-free) pita brad, crackers, or flatbread or as a dip.
-modified Cooking with Ancient Grains
* Chia seeds
- were domesticated about 2700 BCE in southern Mexico and American SW
- rich in omega-3 fatty acids and important nutrients; more antioxidants than blueberries; contains calcium, phosphorus, magnesium, and manganese; B vitamins, copper, zinc, potassium and iron
- can be eaten raw, sprinkled over cereal, salads, or other foods for a little crush and big nutritional value
- never wash nor grind the seeds. They are too small!
