The most incredible Baba Ganoush is made by slow roasting eggplant over charcoals and letting that smoky, charred flavor permeate the eggplant flesh. Since I love to eat Baba Ganoush and this isn’t exactly something I have the equipment or time to do on a regular basis so I’ve had to make some concessions and developed what I consider to be an amazing, low-Points, everyday Baba Ganoush recipe.
I used to roast my eggplant in the oven until I came across an oven-top roasting technique that finishes with cooking in a pot on a blog called Clean Green Simple this past summer. I love this technique – I think it gives the eggplant flesh a much more complex flavor and is insanely easy. An added bonus is that you don’t have to turn your oven on – which is a major plus in the warmer months!
While it might not be slow-roasted-eggplant-over-open coals-incredible, this Baba Ganoush is far superior to practically anything you can buy in the grocery store and only has 1 Point Plus per serving. If you like middle eastern food or are already a Baba lover, you have to try this – I think you will be hooked!
- Tahini is ground sesame paste. I usually buy Joyva brand but there are many good ones out there and most supermarkets sell at least 1 or 2 brands.
- Hot Chili Powder is readily available at most Spice Shops, Penzey’s as well as online. I love spicy food so I keep it in my pantry for all types of recipes. If you are not a spice lover, just omit it.
- Serving size as well as spice level will ultimately depend on size of eggplant so be sure to taste and test while seasoning.
- 1 large Eggplant, washed
- 1 small clove garlic
- 2 tablespoons Tahini
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon kosher salt
- ¼ teaspoon ground cumin
- ⅛ teaspoon hot chili powder (optional)
- 1 teaspoon extra virgin plus more for garnish
- 1 teaspoon chopped fresh parsley plus more for garnish
- 1 teaspoon sesame seeds for garnish
- This is really easy – grab your ingredients.
- Puncture eggplant with long carving fork (near top) for easy handling. If you do not have a carving fork and want to use a tongs to mange your eggplant, be sure to poke a few fork holes in it so it doesn’t burst during the cooking time in the covered pot.
- Place eggplant directly into high open flame. Set a timer for five minutes. Rotate eggplant every 45 seconds to 1 minute. Skin should begin to char.
- Remove from fork and place into a (preferably nonstick) large pot. Cover and cook over medium heat for 30 minutes, turning occasionally.
- While eggplant is cooking, chop parsley, remove Tahini from refrigerator to warm up and juice lemon.
- Remove from pot and let cool for 2 to 3 minutes.
Slice top of eggplant off and use a fork to quickly remove the skin. Cut flesh into large chunks.
- Place garlic in bowl of food processor and process until finely chopped.
- Add eggplant flesh, Tahini, lemon juice, salt, cumin, hot chili powder, 1 tsp olive oil and 1 tsp of chopped parsley. Process until smooth.
- Refrigerate for 20 to 30 minutes before serving. Garnish with 1 teaspoon sesame seeds, chopped fresh parsley and a drizzle of olive oil. Enjoy!