Saturday, July 28, 2012


Apologies for no picture!

Babaganoush - 8 servings

2 large eggplants (about a pound)
1 medium red tomato
1 thick slice red onion (about 1")
1 Tbs ground nutmeg
2 tsp crushed garlic
Juice from 1/2 medium lemon
2 Tbs Tahini
3 Tbs pine nuts (pignoli)
4 Tbs EVOO

Preheat oven to 400 and place eggplants on baking sheet. Bake at 400 for 35-40 minutes.

Remove from oven and allow to cool. Peel the skin and discard, cut up eggplant and place in large bowl.

In a small bowl, set aside 2 Tbs of olive oil, add the remaining olive oil to the eggplant.

Add all remaining ingredients (except the pine nuts) and blend with an immersion blender until smooth.

To serve (makes 8 servings), top on lettuce or a thick slice of tomato, top with olive oil and pine nuts.

Per Serving (8) including topped with EVOO and pine nuts: 16g fat, 12g carbohydrate, 3g protein
NOTE: Carbohydrate is net; total less fiber


  1. Your babaganoush sounds awesome, and from experience, I know that any pictures would merely be a brown rectangle.

    Thanks for posting this!


  2. I topped in on a thick yellow tomato slice and it was surprisingly a mellow color - I think adding in the red tomato & onion helped its color! It really was yummy (and I do not usually like eggplant).