Recipe: Smokin’ Baba Kalamata

Baba ghanoush is a time-honored Middle Eastern recipe typically made with cooked eggplant, tahini and olive oil. Our version includes Kalamata olives, which not only enhance the flavor, but also increase its heart-healthy benefits. It serves especially well as a dip for vegetables and is even excellent for breakfast, lunch or as a snack. Roasting the eggplant in the oven works great, but roasting it over an outdoor fire adds incredible flavor that’s totally worth the time and effort.

Prep: 20 minutes
Cook: 50 minutes

Ingredients

• 4 medium eggplants (12 ounces each; about 3 pounds total)
• 1/2 cup tahini
• 8 tablespoons (or more) fresh lemon juice, plus wedges for garnish (optional)
• 2 garlic cloves, finely chopped
• 1 teaspoon kosher salt
• 1/8 teaspoon paprika, plus 1 pinch
• 2 pinches cayenne pepper
• 1/2 cup fresh Italian parsley, chopped, plus 1 teaspoon
• 1/2 cup (2-1/2 ounces) pitted Kalamata olives, coarsely chopped
• 1 teaspoon extra-virgin olive oil

Directions

1. On the grill: Prep an outdoor grill with an offset lump charcoal fire. Once the coals are white and ready, place eggplants on a grill rack over the hot coals; grill until the skins begin to darken, but not burn. Rotate eggplants as needed to evenly cook on all sides. Once ready, move to the side of the grill with no coals and finish “grill roasting” with the lid down and vents open until fully cooked and soft, about 40 minutes. Or remove eggplants from the grill after darkening and finishing in a 350 F oven.
   In the oven: Preheat the oven to 350 F. Line a baking sheet with foil. Pierce each eggplant in several places with a fork or knife. Place on a prepared sheet and bake until eggplants are tender, about 50 minutes.
2. Let eggplants rest until cool enough to handle. Cut each in half lengthwise, drain off excess liquids, and remove large seed masses. (Some little seeds will remain.) Scoop out the flesh and place in a food processor. Add tahini, lemon juice, garlic, salt, 1/8 teaspoon paprika and cayenne. Process until smooth and well mixed.
3. Transfer the mixture from the processor into a mixing bowl. Add 1/2 cup parsley and olives and mix by hand until well combined.
4. Place in a serving bowl and garnish with a teaspoon of parsley, a pinch of paprika and a teaspoon of extra-virgin olive oil. Serve with blanched or raw vegetables, whole-wheat pita or baked whole-wheat pita chips.

Nutrition information (per serving)

Makes: 10 servings
Serving size = 1/2 cup

Calories: 167
Total fiber: 8.2 g
Soluble fiber: 0.02 g
Protein: 4.6 g
Total fat: 10.4 g
Saturated fat: 1.4 g
Healthy fat: 8.5 g
Carbohydrates: 17.4 g
Sugar: 5.5 g
Added sugar: 0 g
Sodium: 387 mg
Potassium: 590 mg
Magnesium: 44 mg
Calcium: 46 mg

— From The What to Eat When Cookbook by Michael F. Roizen, MD, Michael Crupain, MD, MPH, and Jim Perko, Sr., CEC, AAC.