Baba Ghanoush

Since starting Weight Watchers on the turn of the new year I have started to venture out of my old stand by meals. I have begun to eat so many vegetables and I have tried to adhere to the rule of eating a variety of vegetables the colors of the rainbow. One day shopping for groceries I pointed out to my Brian that our shopping cart looked so different than it would have about 3 months ago. Instant macaroni and cheese, white pasta, ice cream and other delicious, but not healthy foods were replaced with whole wheat pasta, fresh fruits and vegetables and whole grains. I have been a vegetarian for over 16 years. I became vegetarian thinking that I would lose weight, but I was wrong. I did not lose any weight on a diet of pasta, cheese and bread. Vegetables were not exactly my cup of tea.

Since starting Weight Watchers 6 weeks ago and striving to live a more active lifestyle both Brian and I have lost weight. I have lost 45 lbs and I can honestly say that I am eating more throughout the day than I was before and I have come to embrace vegetables. My go to meal has gone from mac and cheese to a whole wheat wrap filled with roasted vegetables, Tofurkey lunch "meat", cottage cheese, any kind of fruit, and lots of water. I pack my lunch every day and I try and be as proactive as I can be when it comes to eating. I love shopping at a store here in Youngstown called Ghossains. They make whole wheat flat breads which I use for wraps, burritos and even pizzas. While really hungry one day I tried a sample of an eggplant dip/hummus called Baba Ghanoush. It has a smoky creamy flavor and is low in fat and can be used for various things including a spread on a sandwich, filling in a wrap or dip with pita.

I tried my hand at making my own today and for a first time I must say that it came out SO DELICIOUS! Have a look!

To give the Baba Ghanoush its smoky flavor you first start out by charring the eggplant on a grill.


Once charred the eggplant bakes in the oven until tender inside (about 10-15 minutes).


After removing the eggplant and once it has cooled a bit I removed the black skin from the soft flesh inside.


I have seen various preparations of this part of the dish. I watched one woman smash the ingredients together with a fork for a chunkier texture. I decided to put mine in the food processor for a smoother texture. It is really up to your own personal taste.


Tahini, which is a sesame seed paste is first added to the eggplant.


Then fresh garlic.


And lemon juice and salt and pepper to taste.


Here is the finished dish with some pita. It was really good. I have had eggplant dishes which I really did not care for, but I must say that this dish is completely different and extremely delicious! Give it a try!