Cathartic Ink

putting my own spin on things

Eggplant Excellence

Baba Ganoush

Today, I made Baba Ganouj. I have to admit something before I go any further. While I have eaten a fair amount of eggplant I have never bought or cooked one before today. I did, however, have a pretty good idea of what a ripe eggplant looked at felt like and if the end results mean anything I did a pretty good job picking this one.

I pulled this recipe out of a weight watchers cookbook and it comes in at surprisingly low caloric value since it forgoes the tahini that I found in most other recipes online. I made a few tweaks to the recipe–as I tend to do with most recipes, actually. Here follows my tweaked version:

1 eggplant, approximately 1 pound
4 teaspoons fresh lemon juice
4 tablespoons nonfat plain yogurt
3 tablespoons chopped cilantro [I forwent the chopping since it was going in the food processor anyway]
1 teaspoon paprika
3/4 teaspoon kosher salt
3/4 teaspoon ground coriander
2 cloves garlic, smashed
Roast the eggplant on a cookie sheet covered with tin foil [sprayed lightly with cooking oil spray] in a 425 degree oven for 45 minutes or so [until soft on the inside and charred on the outside.] If roasting whole, be sure to poke vent holes and turn once or twice during cooking.
Let cool enough to handle then scrape the soft innards of the eggplant into your food processor or blender bowl. Add all other ingredients. Blend until smooth and creamy [you’ll see I was left with a fair amount of cilantro flakes, I liked it like this]. Refrigerate until ready to eat, then enjoy with pita bread, pita chips, hearty bread or–our carbohydrate of choice tonight–Wheat Thins chips.
I’m not sure how long it will last in the fridge, but I suspect it won’t hang around long enough for us to find out. Weight Watchers called this 4 servings, your mileage may vary.


  1. TheAmpuT

    Ok, I gotta hand it to you. Baba Ghanoush is one of the more difficult things to photograph and make look pretty. Ya’ did good.
    I skip the bread like dippers and use crudite. Helps me choke down the veggies.

  2. jodi

    It’s surprisingly good with cauliflower, a happy discovery I made only when the rest of the dippable leftover party food had been eaten (am I the only person who has parties merely in order to enjoy the decadence of eating nothing but leftover party food, along with bits of this and that leftover wine, for the next three days? This may be why I always make too much food for parties. . . )