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!

Delicious with fresh vegetables as a dip, in a sandwich, on top of a salad or served along side Everyday Israeli Salad and Half the Fat, Double the Serving Hummus. 

NOTES:

  • 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 Point Baba Ganoush
 
Prep:
Cook:
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1 Point Plus per serving -- Recipe Makes 6 Servings -- Individual Serving is approximately ¼ cup
By:
Serves: 6
Ingredients
  • 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
Instructions
  1. This is really easy - grab your ingredients.
  2. 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.
  3. 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.
  4. Remove from fork and place into a (preferably nonstick) large pot. Cover and cook over medium heat for 30 minutes, turning occasionally.
  5. While eggplant is cooking, chop parsley, remove Tahini from refrigerator to warm up and juice lemon.
  6. 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.
  7. Place garlic in bowl of food processor and process until finely chopped.
  8. Add eggplant flesh, Tahini, lemon juice, salt, cumin, hot chili powder, 1 tsp olive oil and 1 tsp of chopped parsley. Process until smooth.
  9. Refrigerate for 20 to 30 minutes before serving. Garnish with 1 teaspoon sesame seeds, chopped fresh parsley and a drizzle of olive oil. Enjoy!