Eggplant, a member of the nightshade family, is the star ingredient in baba ghanoush. This dip or spread typically involves adding tahini (a thick paste made of ground sesame seeds, garlic, olive oil and lemon juice to puréed eggplant. It is often garnished with pomegranate seeds, chopped mint or pistachios, and is served with pita bread or raw vegetables.
Eggplant comes in many varieties, ranging in color from rich purple to white, in size from 2 to 12 inches long and in shape from oblong to round. In the United States, the most common eggplant is cylindrical or pear-shaped with a smooth, glossy, dark purple skin. This virtually fat- and sodium-free vegetable is a good source of fiber.
When selecting eggplant for today’s recipe, choose firm, smooth-skinned ones that are heavy for their size. Avoid those with soft or brown spots. Also, a good eggplant should not have a lot of seeds. Choose small- or medium-size eggplants, which have fewer seeds than bigger or overripe ones.
Eggplants become bitter with age and are very perishable. They should be stored in a cool, dry place and used within a day or two of purchase. If longer storage is needed, keep eggplant in the refrigerator’s vegetable drawer.
This Heart Smart Baba Ghanoush is garnished with chopped pistachios. Recent research conducted by the Agricultural Research Service of the U.S. Department of Agriculture found that pistachios may have fewer calories than originally thought, making them the lowest-calorie nut.
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