ChefUptothePlate

Food, Nutrition and Cooking

Eggplant going mush? Baba Ganoush!

2 Comments

Baba Ganoush (Eggplant and Sesame Purée)

1 eggplant
3 T sesame seeds
juice of 1 lemon
1 T water
1 clove garlic, crushed in a press
2 T finely chopped Italian parsley

Purée the sesame seeds with the lemon juice and the water (this is easiest done with a mini-chopper but can be done in a blender). Place mixture in a medium sized bowl.
If using a mini-chopper combine the garlic (whole clove) with the parsley (unchopped) and chop in mini-chopper, then add to sesame seed purée. If not using mini-chopper, add the crushed garlic and hand chopped parsley to the purée.

Meanwhile, poke multiple holes in the whole eggplant and either grill on an open flame or broil in oven broiler on all sides until the skin is slightly blackened. Allow eggplant to cool, place in colander and allow juices to drain away. Peel eggplant, scrape as much eggplant flesh as possible from the skin. At this point, it’s easiest to place eggplant into a food processor and process until smooth. If you don’t have access to a food processor*, then you can mash the eggplant to as smooth as possible.
Add the smooth eggplant to the sesame purée and enjoy!
Baba Ganoush can be used as a dip for vegetables or crackers/bread or as a sandwich spread. As this recipe is cooking the eggplant to soften it, a slightly “worn” eggplant will do as firmness is not required. If your eggplant is very large then you may want to increase the sesame seeds to 4 T and the garlic to 2 cloves.

A word about food processors: If you don’t have one, get one! My wonderful food processor and I have been together for well more than 30 years and it is without doubt my favorite electric tool in the kitchen. A food processor will save you a lot of time and make many difficult tasks very easy. Buy quality. Read reviews about different brands; as you see, I bought a good quality food processor and it has lasted a very long time. While I have had to replace bowls over the years, the motor continues to be strong as do the blades.

Advertisements

Author: ssleedsrd1843

Sari Schlussel-Leeds, MS, RD, CDN is a Registered Dietitian who loves to cook and to eat! Her love of both naturally led to a career in nutrition. After years practicing clinical nutrition, Sari now focuses on Nutrition Education. Sari’s limits her private practice to the counseling of adults specializing in medical nutrition therapy. With “moderation” as her mantra, Sari knows that no matter what the condition, eating needs to be pleasurable. Her blog, www.chefuptotheplate.wordpress.com, is a forum reflecting that mantra with healthful and delicious foods as well as tips for a healthy lifestyle. All content of www.chefuptotheplate.wordpress.com is the intellectual property of Sari Schlussel-Leeds, MS, RDN, CDN

2 thoughts on “Eggplant going mush? Baba Ganoush!

  1. In Israel you can’t even order “baba ganoush” They call it “eggplant salad” (Salat khatzeeleem) and use tahini which is the sesame paste you made. Is there any difference in nutrition using seeds and using tehini from a jar?

    • Naomi,
      Certainly you can use prepared tahini. However, check the ingredient label; it may contain oil and salt. I have purposely left those ingredients out of my recipe yielding a lower fat and very low sodium baba. You may have noted that I use no or little salt in my recipes and that is to promote healthy blood pressure. You can always add salt to taste.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s