Baba Ghanoush

Years ago I dated a Lebanese guy.  We went to a Middle Eastern deli and I was introduced to a food from the Gods....baba ghanoush.  The literal translation he told me was "spoiled father".  Then later he told me it was eggplant and other stuff mixed up. I prefer the first description.

This recipe does take planning and time.  Make sure you factor in the baking of the eggplant and draining.  In all that takes 1 hour 45 minutes.  This does not include chopping, scooping, mixing.

Ingredients:

• 1 large eggplant (about 1 1/2 pounds)
• Cooking spray
• 1/4 cup pine nuts, toasted
• 3/4 teaspoon cumin, ground
• 1/2 teaspoon minced garlic
• 3 tablespoons fresh lemon juice
• 2 tablespoons low-fat mayonnaise
• 2 tablespoons tahini (roasted sesame seed paste)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh parsley 

Directions:

1. Preheat oven to 375*F
2. Wash eggplant and pierce with a fork numerous times all around.  Great time to get out your aggressions!

    3.  Place on a lined, with aluminum foil, baking sheet coated with cooking spray.
    4.  Bake for 45 minutes or until soft.

Once baked it gets really soft and wrinkly

      5.  Cut eggplant in half and scoop out the middle.

   6.  Place in a colander and let drain for 30 minutes.

    7.  In a food processor place pine nuts, cumin, and garlic.  Pulse until finely
         chopped. 
    8.  Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt,
         and black pepper to food processor. Process until smooth.
    9.  Spoon eggplant mixture into a medium bowl; stir in parsley.

GORGE.

Recipe From Cooking Light July 2010