We created this baba ganoush recipe (often spelled baba ghanoush)
because we were craving a roasted eggplant dip that was not loaded with
olive oil or excess tahini. It has a light fresh taste, flavored with
lemon juice, garlic, spices, and a small amount of tahini.
The best eggplant appetizer
Some people prefer their baba ghanouj (yet another translation from the Arabic) blended
We love ours with a coarse texture, from the eggplant seeds and
smoky bits of purple skin.
38 oz eggplant (2 large or 3 medium eggplants)
1/4 oz minced garlic
1 oz tahini
2 oz fresh lemon juice
1/4 tsp cayenne
1/4 tsp cumin
1/4 tsp salt
Lightly oil the top of a broiler pan.
eggplants and cut off green tops. Cut eggplants in half lengthwise. Lay
eggplants on broiler pan, cut side down. Prick each half with a
fork 2 or 3 times. Broil on high until eggplants are collapsed and
somewhat burned, about 25 to 30 minutes. Remove from oven and use tongs
to transfer eggplant halves to a plate. Refrigerate for a few minutes
While eggplants are roasting, weigh minced garlic,
tahini, and lemon juice in a medium straight-sided bowl. Remove from
scale and add cayenne, cumin, and salt. Mix these ingredients well with
a small whisk.
When eggplant is cool enough to handle, put one
eggplant half at a time on a cutting board. Use a large spoon to scrape
the cooked flesh off of the skin. It is fine if some of the charred
skin comes off with the eggplant as you scrape. This gives the baba
ganoush its classic smoky flavor. Spoon the flesh into a colander or
strainer to drain off any excess liquid.
Transfer roasted eggplant to a food processor and pulse until it
is a lumpy paste. Do not puree. Add eggplant to bowl of
seasonings and stir together well. Chill.
Comments: Just one ounce of tahini in
this baba ganoush recipe makes it contain 30% of calories from fat.
However, the calorie density is still very low. It is fine for weight
loss.....as long as you eat it with raw veggies and not with pita bread.
Yield = 25 oz 1 serving = 5 oz Calorie
density = 18 calories/oz
per serving: 90 Fat: 3.2 g
(30%) Protein: 3.4 g CHO: 15.3
All of our recipes
are written by weight. If you don't know how to measure food with a
kitchen scale, please read
these instructions before you start to measure any