Baba Ganoush Vegetable Platter

Our teenagers eat way too much sugar, refined grains, and dairy.  There, I said it.  With a doctor and a health coach for parents, you’d think otherwise.  Nope, they’re like most kids except for the fact that they’re ours, and we’re persistent in our attempts to put nutritious options in front of them.  That’s why I like this Baba Ganoush Vegetable Platter—kids can test drive different vegetables at their own pace.

Sometimes I like to invent my own recipes, but this is not one of those times.  I am a big believer in borrowing from the best.  No need to recreate the wheel when someone has already done the heavy lifting.  And J. Kenji López-Alt from Food Labs has shared his to-die-for baba ganoush recipe on Serious Eats.  Although it tastes best right after it’s been made, it keeps well stored in the fridge for a few days and would make a nice accompaniment to Veggie Bowl night.

I suspect J. Kenji López-Alt’s salad spinner trick would take our baba ganoush vegetable platter over the top, but that’s one more step and another dirty dish.  I let the juices run off the eggplant before popping it in my blender, and that seems too be good enough for my family’s taste buds.

Eggplant is in season now that summer temperatures are soaring.  Rich in soluble fiber, nutrients, and antioxidants, this deep purple veggie makes Harvard Medical School’s list of 11 Foods that can help lower your cholesterol.

And this platter is a winner for those of you who are gluten and dairy-free!  Please let us know what you think.