Baba ganoush recipe is authentically Lebanese

June 6, 7:52 AMKnoxville Healthy Food ExaminerElizabeth Kelly

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(Photo: Chez Loulou)

Baba ganoush sometimes seems like the ugly stepsister of hummus. Now that hummus has become so wildly popular, with dozens of varieties even available at the grocery store, baba ganoush has been left in the lurch.

That's an undeserved fate for the zesty Arabic dip, which is just as tasty as hummus, and, thanks to the fact that it's made mostly of eggplant, much lower in calories. I suspect the reason a baba ganoush recipe isn't in the repertoire of as many people is simply because it takes a bit longer to prepare.

While hummus can be prepared in a matter of minutes, baba ganoush requires the roasting of an eggplant first. While the process can be a bit more time consuming, keep in mind how delicious roasted vegetable are, and imagine that flavor coming out in your dish.

One way to solve the problem is to prepare an eggplant a day or two before you prepare your baba ganoush recipe. If I'm roasting vegetables for dinner, I'll sometimes place an eggplant in the oven as well, then cool it and seal it in Tupperware, and make baba ganoush a day later.

This baba ganoush recipe is similar to the one I learned working at a Lebanese restaurant in the '80s. The owners were from Lebanon, and most of my early cooking skills were learned in their kitchen. As a semi-vegetarian, I owe my ability to whip up quick, healthful meals to them.

One trick I learned that has helped me cut the fat from both my hummus and baba ganoush recipes, is that the oil is unnecessary. Yes, traditional recipes call for a slathering of oil on top, but that's because the recipes date back before refrigeration. That layer of oil was meant to keep the dips from spoilage. Today we have refrigerators, and our hummus and baba ganoush recipes do not need oil on top at all.

Baba Ganoush Recipe

• 1 large eggplant
• 1-2 cloves garlic, minced
• 1/4 cup sesame tahini
• Juice of 1 lemon
• Parsley and olive oil to garnish (optional)

Directions: Preheat oven to 375 degrees. Pierce an eggplant with a fork all over, then place on a baking sheet and roast for 45 minutes or until tender. Let cool, then peel and mash. Set aside. In a large bowl or food processor, combine garlic,tahini , and lemon, then beat well. Gradually fold in the mashed eggplant by hand. Top with parsley and garnish with a drizzle of olive oil if desired.

Variations: You can add chopped parsley to the mixture itself if you prefer, or make your baba ganoush spicier with some crushed red pepper. I also like to add chopped tomatoes for color (stir in by hand) and flavor.

You can serve this baba ganoush recipe with your own homemade pita chips to make an even more healthful snack, as well as a prettier presentation.

Sahtayn (to your health)!

-Liz Kelly