Making the adjustment to having gestational diabetes isn't easy. Still in the stage where all I knew was that I had to eat and that I had to be even more mindful of what I was putting into my body I really had no choice about trudging forward and trying to make this work.
Today's pintest comes to us via
this pin and the information found
here - in French.
Ingredients you're going to need:
3-4 small eggplants - I chose to just use 1 large one
3 tablespoons tahini / tahini / tahina (or sesame paste)
1 clove of garlic
Juice of one lemon
1 dash of olive oil
1 c. in s. of Labane or buttermilk
1/2 c. to c. ground cumin
salt
Description
Preheat oven to 200 °.
Wash and prick the eggplants all over with a fork
and place them on a baking sheet.
Bake 20-25 minutes, turning halfway through cooking. By the time my 25 minutes was up, because I used a large eggplant the center wasn't cooked as well as I was going to need. I cut it open, removed a few seeds, and put it back in for another 12 minutes and 30 seconds.
I was getting nowhere really fast and my headache and hunger was only getting much more intense. I flipped the eggplant over, turned the heat up to 300, and set my timer for 15 minutes and 30 seconds. I removed as many seeds as I could
and hacked up the insides
and put it all back into the oven for another 15 minutes.
Let cool, peel by holding the stem and remove the seeds. Keep only the flesh. Yes yes it is a bit tedious but the result is much better without grains!
Then mix together the flesh of the eggplant with garlic, tahini, lemon juice, cumin, Labane (or in my case buttermilk), a drizzle of olive oil and salt.
Stay far, far, far away from this time consuming recipe. Nothing about this was worth it for me.The taste was no good and I just about wish I could get that time back.
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