March 28, 2024

At Home with GCH: Eggplant Dip (Baba Ghanouj)

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While I am a huge fan of french onion dip – you know, the kind made with a tub of sour cream and a packet of french onion soup – I know it is not the healthiest for me.  I firmly believe that when it comes to your diet, you should eat as well as possible, load up on veggies and lean protein, and avoid processed foods. That said, you gotta enjoy life, and I think it’s okay to have a treat every once in a while.  The problem is when “every once in a while” turns into “I deserve it now” which eventually becomes an everyday habit.  I speak from experience!  So one way I’ve found to subvert those cravings for treats is to find delicious alternatives that are nutritious as well.  Move over potato chips and french onion dip, here comes baba ghanouj!

Baba ghanouj (pronounced “gah-noosh”) is a roasted eggplant dip.  You can usually find it alongside hummus and pita wedges in Middle Eastern restaurants.  The only ingredient you may not have on hand is tahini, which is sesame seed paste.  I can buy it in my regular Vons and, depending on how well-stocked your grocery store is, you can find it with the Indian/Middle Eastern food, or with the Kosher foods.  It’s rich and creamy—almost like peanut butter made from sesame seeds.  It keeps well in the fridge, and I use it to make salad dressings, too (like this one for a kale salad.)  This recipe also adds a roasted bell pepper.  It isn’t necessary, but  it adds another layer of smoky sweetness that I really enjoy.  Ready?  Let’s get dipping!

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Eggplant Dip (Baba Ghanouj)

Ingredients:

  • 3 Japanese eggplants, or one very large regular eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2-3 tablespoons tahini (I like to add a lot!)
  • 1/2 lemon, juiced
  • 1 teaspoon ground toasted cumin
  • salt and pepper
  • 1 roasted bell pepper  (Trader Joe’s has some great ones in a jar)

Directions:

  1. Preheat the oven to 400*F.  Line a baking sheet with aluminum foil.  Poke some holes in the eggplant with a fork or knife and drizzle with the oil.  Bake for 30 minutes.  Turn off the heat and let sit in the oven for 30 minutes to cool.
  2. When the eggplant is cool enough to handle, slit it open and scoop out all the insides.  Transfer the eggplant to the bowl of a food processor.  Add the remaining ingredients and blend together.  Keep refrigerated until ready to eat.

I serve this with veggie sticks.  The kids like pita bread, Wheat Thins, and any other cracker or pretzel I give them!

 

Explore, experiment, enjoy! — Dana


To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!



If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

At Home with GCH – Dips!

Here on our At Home with GCH  blog, Monday’s are always focused on healthy but oh-so-yummy! recipes. This month we are going to do a series of looks at appetizers.

I am here to confess: I love appetizers!  Whether you call them tapas, small bites, hors d’ouerves, antipasto, or simply appetizers; no matter what you call ‘em…I like ‘em!  My favorite type of casual get-together has appetizers as the food component.  Oftentimes, when hubby and I go out to eat I prefer a couple of appetizers over almost anything else offered on the menu.  So that’s me!  I would love for you to leave a comment below sharing with us YOUR favorite appetizer(s).

Now this week we are going to be making dips: two very different ones—one is chilled and one is warm! The first is homemade Lemon PineNut Hummus.  And our second recipe is for Spinach Artichoke Dip.  Remember we always endeavor to make our recipes as healthy as we can but keeping them oh-so-yummy.  The Lemon PineNut Hummus is relatively naturally healthy with chickpeas as the main protein.  Now the Spinach Artichoke Dip is notorious for being incredibly high in calories (mostly fat calories).  You will notice as you peruse the recipe that we have reduced the fat by using less cheese (but still enough; you’ll see!), and choosing Greek yogurt in place of most of the mayonnaise.

Lemony PineNut Hummus

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I toasted the pine nuts in a small skillet for 3 minutes before adding them to the food processor. The pine nuts give the hummus a rich, sweet flavor that is oh-so-yummy!

1 (15 ounce) can chickpeas, drained and rinsed
1 heaping Tablespoon chopped garlic (I use jarred)
1/4 cup filtered water

¾ cup pine nuts, lightly toasted (reserve 1/4 cup for garnish)
2 tablespoons of tahini
juice of 1 small lemon (try Mayer lemons, if you can find them)
1/4 cup unflavored Greek yogurt
2 tablespoons olive oil
pinch EACH of tarragon, thyme
dash of crushed red pepper (optional)
1 teaspoon salt, freshly ground black pepper
1 teaspoon dried parsley (plus more for garnish

In a food processor, blend the chickpeas, garlic, and water. Add ½ cup of the pine nuts.  Blend until very smooth.  Add tahini, lemon juice, yogurt, olive oil, herbs, and salt until the ingredients come together into a paste-like consistency.  Pour into a 2 cup serving bowl; garnish with any remaining parsley and 1/4 cup pine nuts.  Cover and refrigerate about an hour.  Serve with fresh veggies (carrot sticks, sliced red and yellow peppers, cucumber rounds, sliced radishes) and Pita’s (nice if toasted), or flatbread.

Warm Spinach Artichoke Dip

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2 (8.5 ounce) cans artichoke hearts packed in water (drained)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
1/4 cup Vidalia onions, chopped
2 heaping tablespoons chopped garlic (I use jarred)
8 ounces unflavored Greek yogurt
½ cup mayonnaise
4 ounces part-skim shredded Mozzarella cheese, reserve
6 ounces freshly grated Parmesan cheese   Kosher salt, freshly ground black pepper

Remove chopped spinach from package, place in sieve or colander, and rinse gently with cold water, breaking up into chunks.  Let it defrost completely and then squeeze dry with your hands. (I try to remember to do this step earlier in the day.)

Preheat oven to 375.  Lightly grease or use olive oil cooking spray on a 1+1/2 – 2 quart baking dish; set aside.

In a food processor, coarsely chop the artichokes along with the garlic and onions.  Add the dry spinach, yogurt and mayonnaise. Pulse a few times until all is incorporated together.  Pour into ovenproof bowl or baker, and stir in cheeses, salt, and pepper.  Sprinkle top with a pinch or two of additional cheese.  Bake for 20-25 minutes until hot and cheeses are melted.*  Serve immediately.  We like cubed pumpernickel bread or Italian/French bread cut on the diagonal into thin slices; or thin crispy chips (tortilla are great); or carrot sticks.

* You can also heat the dip in a small crockpot for 2-3 hours on low; just be sure it is hot and the cheeses are melted.

God loves you!   ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this series, you may email her at: Coleen@girlfriendscoffeehour.com