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Baba Ghanoush
This is a puréed and often-roasted eggplant dish that is popular in Middle Eastern cooking. Use it as a dip for veggies and/or toasted pita bread. Also try spreading it on toasted whole-grain bread or in a wrap and then adding grated carrots, fresh seasonal greens, and a nice thick slice of a fresh tomato, if it is summer, for a healthy sandwich. If it’s winter, top slices of steamed or roasted butternut squash with baba ghanoush and then sprinkle on a little Parmesan. You'll love it.
Loading ...April 8th, 2012
Excerpted from More Vegetables, Please!: Over 100 Easy & Delicious Recipes for Eating Healthy Foods Each & Every Day by Elson M. Haas, MD and Patty James, MS. Excerpted with permission of Raincoast Books.
Servings
4Prep Time
15 minutesCook Time
45 minutesIngredients
Directions
Halve eggplant lengthwise and brush with oil. Set on grill, close cover, and cook until flesh is soft (or you may also broil it 6 from burner). Let eggplant cool.
Scoop flesh into food processor. Discard peels. Add cumin, garlic, cayenne pepper, salt, and pepper. While processing, add 1/4 cup of the oil in a slow stream until it emulsifies.
Garnish with parsley and chives and sprinkle with toasted pine nuts.
Nutrients Per Serving
Per serving (5 tablespoons): 111 calories; 10g fat (76.8% calories from fat); 1g protein; 5g carbohydrate; 2g dietary fiber; 0mg cholesterol; 160mg sodium.
Copyright © 2012 St. Joseph Media. All Rights Reserved.