Tagged: eggplant

Authentic Traditional Baba Ghanoush

Just in time to include a little Mediterranean flare to your Thanksgiving table.  Baba Ghanoush is not only refreshing and healthy it’s a delicious way to add some new  flavors to the “same ole” Thanksgiving palette.  Perfect as an appetizer or snuggled up nicely beside some juicy turkey and gravy.  These fall flavors seem to match up perfectly.

When I was a little girl this dish was not one of my favorites.   I couldn’t understand how anyone would want to eat an “egg” plant.   When I realized it had nothing to do with eggs I opened my mind a little and now it’s one of my favorite vegetables. Eggplant is much more user friendly than most people give it credit for.  I especially love its smoky flavor in this dish.

The ingredients are almost identical to hummus except, of course, the most important element… eggplant.  Baba Ganoush is actually less calorie dense than hummus. A cup of eggplant only has 35 calories while a cup of chickpeas has 285.   Whaaat????   So you can indulge a little more.   The traditional topping of pomegranates add a lovely unexpected freshness to the warm smoky eggplant and not to mention the added nutritional impact.  So worth the effort of having to peel the pomegranates.

2 Cups eggplant

1 Cup tahini

½ Cup lemon juice

3 Cloves garlic grated with a micro plan or smashed with a mortar and pestle

1 ½ Teaspoon salt

Generous drizzle of extra virgin olive oil

Pomegranate seeds optional

Aubergine

Start with three nice sized eggplants.  Let me just say color makes a difference here.

The dark purple aubergines are the ones you want to use for this recipe.  I enjoy all species but the lighter ones don’t hold up to this type of roasting.

 

 

Score each vegetable with a fork three or four times and place them on a hot grill.  Let them roast for at least 45 minutes.

 

 

Once good and charred on both sides remove the eggplant and scoop out the creamy pale innards

Add the eggplant, garlic and tahini together and blend with a hand blender or electric blender.  Add lemon, salt and blend.

Plate it by smoothing it out on a nice Milani Platter. 🙂

Give it a good drizzle of extra virgin olive oil and a generous topping of Pomegranate seeds and that’s it!  So easy.  Right?  Let me know what you think!

Sahtain!!