This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I think it pisses God off if you walk by the color purple in a field somewhere and don't notice it."
-Alice Walker, Author
I love baba ghanoush. Maybe it's because I love eggplant in almost any form. The flavors from the tahini and cumin just bring out all the great umami flavor of the eggplant.
Eggplant belongs to the nightshade family, as do tomatoes and potatoes. As such, it is technically a fruit. As with tomatoes and other nightshade family members, there are a number of varieties of eggplant and markets carry more and more of them.
The large dark purple pear shaped eggplant is the most common. The larger the eggplant, the lesser the flavor will be and the tougher the skin. I generally look for fruit that is no more than about 1 lb (about 8 inches long and 4 inches in diameter).
The smaller version of the dark purple skinned eggplant is often called Italian or baby eggplant. These are more flavorful and the flesh is much more tender.
The straight thin eggplants known as Japanese or Asian eggplant have thin delicate skins, like Italian eggplant, but the flesh is sweeter. The color ranges from dark purple to a striped purple as well as a light amethyst. Because of the sweet flavor and delicate texture, these are the type that I use for any dishes where I may want whole slices or chunks.
White skinned eggplant is now widely available and it is this variety that gave eggplant its common name. Also delicate in flavor, they are especially beautiful when grilled.
8 ounces eggplant = 55 calories, 0g fat, 0g sat fat, 0g mono fat, 2g protein, 13g carbohydrates, 5mg sodium, 0mg cholesterol, 8 mcg Vitamin K
Servings = 8 | Serving size =about 1/2 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
Cooking time does not include chilling time. Keeps well in the refrigerator for about 3 days.
|2 large||eggplant (about 2 lbs. each)|
|3 cloves||garlic (minced)|
|1/2 cup||parsley (minced)|
|1 Tbsp||olive oil|
|1/4 tsp||ground cumin|
|2 Tbsp||lemon juice|
|fresh ground black pepper (to taste)|
Preheat the oven to 325°F.
Place the eggplant in a large skillet and place the pan in the oven. Roast the eggplant for about 30 minutes until soft, turning about every ten minutes.
Remove the eggplant from the oven and let cool.
When the eggplant is cool slice lengthwise and scoop out the flesh. Discard the skin.
Place the roasted eggplant in a food processor with the garlic, salt, parsley, tahini, olive oil, cumin, lemon juice and pepper.
Process until smooth. Chill.
Serving size = about 1/2 cup
Servings = 8
Amount Per Serving
|Calories 79||Calories from Fat 42|
|% Daily Value|
|Total Fat 5g||8%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 9g||3%|
|Dietary Fiber 4g||18%|
|Vitamin A 7%||Vitamin C 16%|
|Calcium 4%||Iron 6%|
|Vitamin K 67 mcg||Potassium 312 mg|
|Magnesium 24 mg|