Sunday, 12 August 2012
A few years ago, a friend of mine brought baba ghanoush over to my house as a snack. I was a little hesitant about it, especially after finding out its main ingredient is eggplant. I am not the most adventurous eater (though I'm trying to be better!) and I didn't know how eggplant would taste, or if this dip would be any good.
I'm glad I was feeling adventurous that day because it is spectacular! And the good thing about it is that you can pair it with Nacho chips or Indian Naan bread (as in the pictures), or if you want to make it healthier, it goes great with veggies too! Since eggplant is the main ingredient, this dip is incredibly healthy and adds the perfect amount of flavor to an otherwise boring food.
I really can't say enough about baba ghanoush and I think everyone should try it at least once. I know it doesn't look like the most appetizing thing in the world from the pictures, but this is a situation where the phrase "don't judge a book by it's cover" can be applied to food too.
Last Month: Strawberry Martini
Bake Time: 45 mins Yields 8 servings (WW: 2pts per 1/4 cup)
3 Tbsps lemon juice
2 Tbsps tahini
1 Tbsp extra-virgin olive oil
2 cloves garlic, minced
3/4 tsp salt
1/4 tsp black pepper
1) Preheat oven to 400 F. Line baking sheet with foil and non-stick cooking spray.
2) Pierce eggplant with knife several times. Place on baking sheet and bake (turning once) until softened, about 45 minutes.
3) Once eggplant has cooled slightly, peel off skin and remove stem. Cut into chunks and place in a food processor. Puree until smooth consistency is achieved. Add remaining ingredients and continue to process until all ingredients are blended and smooth. Serve immediately or keep covered and refrigerated until ready to serve.
(Recipe adapted from WeightWatchers New Complete Cookbook)