A puree of cooked eggplant, baba ganoush is a delicious dip and condiment. Eggplant is also pretty low in calories, while providing a healthy dose of nutrients like fiber, potassium, and folate. It also contains phytochemicals like caffeic acid and chlorogenic acid that have been shown to help fight cancer and protect cells from damage.
Skill Level: Beginner
Start to Finish: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
1 medium eggplant
2 medium zucchini
1/2 cup tahini paste
1 teaspoon kosher salt
Zest and juice of one lemon
3 cloves of garlic
1/4 teaspoon smoked paprika
1 tablespoon olive oil
1/4 cup flat leaf parsley leaves
1/4 cup cilantro leaves
1. Char the outside of the eggplant and zucchini. This can be accomplished over a gas stove or grill or in a hot oven.
2. For the gas stove or grill. Place the vegetables directly on the grates and allow the flame to blister the skin of the vegetables, turning occasionally with tongs. Cook about 10 minutes, until the skin is wrinkled and charred and the flesh is a bit slumped.
3. For the oven method, preheat oven to 400 degrees and roast vegetables on a rimmed baking sheet for 20-30 minutes until skin is wrinkled and charred and flesh is a bit slumped.
4. Remove to a cutting board, slice vegetables in half lengthwise and cool until you can handle them.
5. Meanwhile add the rest of the ingredients to the bowl of a blender or food processor.
6. Scrape out the flesh of the zucchini and eggplant and add it to the other ingredients.
7. Process until smooth.
8. Season to taste with additional salt, lemon juice, additional fresh herbs, a drizzle of olive oil or a light sprinkle of paprika.
Nutrition Information (per serving)
Calories: 167; Total Fat: 13 grams; Saturated Fat: 2 grams; Protein: 5 grams: Carbohydrates: 11 grams; Sugar: 4 grams; Fiber: 5 grams; Cholesterol: 0 milligrams; Sodium: 364 milligrams
Recipe and photo by Lisa Lotts of Garlic + Zest.Back to top