Baba Giamatti Eggplant Dip
Ingredients
- 2 large eggplant
- 1 onion
- 3/4 cup olive oil
- 2 Tsp dried thyme
- 1 tsp seasalt
Directions
Preheat oven to 350 degrees. Cut eggplant into small (1/2”) cubes and onion into similar size. Toss with ½ cup of olive oil and all the thyme and sea salt. Spread on baking sheet and roast for about an hour until heavily caramelized and dried. Put in food processor and puree along with remaining olive oil. If you precook eggplant, be sure to keep in airtight container to prevent drying out, let come completely to room temperature prior to final prep and whip again in food processor by pulsing a dozen times to lighten texture.
Credit:
SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
- To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
- I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
- More great resources for making your own bone broths:
- Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/
Could one conversation change your life?
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