St-pats-badge

Click to view the Donnersmith Photography portfolios.

Click to go to an index of Stephencooks recipes by ingredients.

Scroll down to find recipes in the Stephencooks Recipe Box.

COURSE

Appetizers & Snacks
Breads
Breakfast
Brunch
Side Dishes
Soup
Salad
Drinks
Dessert

STYLE

Comfort Food
Chinese
Decadent
Grilled Food
Italian
Japanese
Pasta
Pizza
Roasted Vegetables
Sandwiches
Smoked Food

MAIN INGREDIENT

Beef
Chicken
Eggs
Lamb
Pork
Seafood
Veggies

NUTRITION

Healthy Recipes
Low Carb
Low Fat
Weight Watchers 0 Pt
Weight Watchers 1 Pt
Weight Watchers 2 Pts
Weight Watchers 3 Pts



MORE

Master Recipes
Leftovers
Quick Prep
Sauces
Tips & Tools
Wild Caught / Foraged



Recipe-finder-tag-bottom
Click to see Saveur's feature on my Rosemary Rutabaga Fries.

« Grilled Baby Vidalia Onions | Main | Cipollini Onions Roasted with Balsamic Vinegar and Honey »

Baba Ganoush

Baba Ganoush

 

The market was full of beautiful eggplants this weekend so I came home with a bagful, along with tomatoes, basil, zucchinis and peppers and a plan to make a pot of the late summer favorite, ratatouille. Of course I had too many eggplants – this happens every year – so my thoughts turned to baba ganoush.

Baba ganoush is everywhere but it's rarely satisfying if you've had the real thing. I was fortunate to have a Lebanese-American friend a while ago who took me into her grandmother's kitchen to learn a few of the traditional recipes. Born in Lebanon in the nineteenth century, "Situ" (grandmother, in Arabic) had learned to cook in her village in Lebanon – where there were no food processors and no bottles of tahini - and no measuring. The ingredients were set out – eggplant, sesame seeds, garlic and lemon – and the baba ganoush was assembled to taste.

We started by holding the eggplant over the gas flame on a serving fork, turning it this way and that until it was black and bursting. Meanwhile, Situ toasted the sesame seeds and then ground them into a paste with an ancient mortar and pestle. And then mixed and tasted and seasoned until it was pronounced to be finished. The result was a thick, chunky spread which presented a deeply complicated blending of smoky eggplant and nutty sesame, with bright notes of grarlic and lemon.

For a low-calorie, low-carbohydrate snack, I omit the added oil usually used and serve the baba ganoush  with crisp carrot sticks, instead of the traditional pita wedges. Not only do you skip the carbs in the pita but also the narrow carrots help keep portions under control!

Baba Ganoush

This recipe follows the traditional methods of toasting the sesame and cumin seeds before they are ground for use. Bottled tahini and commercial cumin powder may be substituted, of course, but the result is bland and clichéd compared to this method.

Yield 3/4 cup (12 one-tablespoon servings)

Ingredients

  • 1/2 lb eggplant, halved lengthwise
  • 4 tablespoons toasted sesame seeds* (or 2 tablespoons bottled tahini)
  • 2 cloves garlic, minced
  • juice of one lemon, plus more to taste if required
  • 3/4 teaspoon cumin seeds, toasted* and ground (or 1/2 teaspoon ground cumin)
  • salt, hot sauce, to taste
  • Minced cilantro for garnish (if desired)

Method

1. Brush the eggplant with olive oil and grill over a hot fire, turning occasionally, until very tender and about to fall apart, around 20 - 25 minutes. (Alternatively, roast on a cookie sheet in a 400º oven, turning once, for about 25 - 30 minutes.) Allow to cool.

2. Pull the eggplant skin from the meat and discard. (I like to allow a few bits of the charred skin remain, for the smoky depth they contribute.) Chop the eggplant coarsely.

3. Using a spice grinder or mortar and pestle, pulverize the sesame seeds until it forms a paste.

4. Add the ground sesame seeds (or tahini, if using), the garlic, the lemon and the cumin to the eggplant and mix well.

5. Season to taste and add lemon juice, sparingly, if necessary.

*To toast seeds, place them dry in a small heavy skillet over high heat, stirring constantly. When they start to pop, remove them from the pan.

Nutritional Estimate 12 Servings. Per serving: 55 Calories; 3 g Total Carbs; 1 g Dietary Fiber; 0 g Sugars; 4 g Fat; 0 mg Cholesterol; 15 mg Sodium; 2 g Protein. Weight Watchers: 1 points.

|

Click HERE for information about the new WeightWatchers PointsPlus program.

Like it? Share this recipe with your friends...

Share

   

   Email       ShareThis

Soda Club USA

Related Posts with Thumbnails

Comments

Oh, I love Baba Ganoush! Beautiful photo, too.

Paz

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.

If you have a TypeKey or TypePad account, please Sign In.