Prep time: 15 minutes
Cook time: 20 minutes
Jake Arellano of Sacramento was looking for a good baba ghanouj recipe like the one sold at the now-closed Bob's Butcher Block and Deli. Baba ghanouj (bah-bah gah-NOOSH) is a Middle Eastern dip similar to hummus but made with eggplant instead of garbanzo beans. It includes tahini, olive oil, lemon juice and garlic. Some recipes also add mint, parsley, toasted pine nuts, pistachios, kalamata olives, plain yogurt or sour cream.
This recipe comes from Eli Fares, owner of the Kabob House (1726 Fulton Ave., Sacramento), which serves this appetizer with warm pita bread.
Today's Mailbox also features a pita bread recipe for those of you who would like to make this accompaniment for the baba ghanouj.
¼ cup fresh lemon juice
¼ cup tahini
3 cloves garlic
¼ teaspoon salt
Olive oil and paprika, garnish
Place eggplant on a hot grill or under a broiler for about 20 minutes. Halfway through the cooking process, turn over the eggplant. Place the hot eggplant on a plate to cool.
Once cooled, peel off the skin and cut eggplant into chunks. Drain off excess liquid. Place in food processor with the lemon, tahini, garlic and salt until it's the consistency of a thick paste.
Place in the refrigerator for one hour.
Once cooled, spread on a plate and drizzle with olive oil and sprinkle with paprika. It may be served with warm pita bread or raw vegetables such as cucumber slices.
Note: The prep time does not include the cool or chill times.
Per serving: 64 calories;
2 grams protein; 5 grams carbohydrates; 5 grams fat
(1 saturated, 2 monounsaturated, 2 polyunsaturated); 0 milligrams cholesterol; 61 milligrams sodium; 2 grams fiber; 2 grams sugar; 64 percent calories from fat