**This post is part of a month-long series as I participate in the Salad as a Meal Challenge.
There are so many different ways to eat vegetables outside of the salad bowl–from soups to spreads. This is one of my favorite veggie-based spreads: Babaganoush. I grew up eating baba that was drowned in mayonnaise, so pretty much as soon as I could I started making my own with ingredients I like. Patricia Wells has a smooth, delicious baba recipe in Salad as a Meal that I slathered on gluten-free bread and rice cakes, and dipped carrots, cucumber, tomatoes in…you get the idea 🙂
[The baba was also perfect because AK bought a little bit too much eggplant when he misread my recipe for baingan bharta, which could totally count as salad as a meal!]
There are some wonderful aspects to making your own baba. You can customize it however you like: Adding more lemon, garlic, tahini, or whatever flavor you like the most. You can also leave out the tahini and it’s totally Passover friendly!
What’s your favorite veggie-based spread? Leave a comment and you’ll be entered to win a copy of Salad as a Meal!