Recipe: Low-protein baba ghanouj

I know... when you think "baba ghanouj" you think "what's so protein-heavy about eggplants and olive oil?"  Well, when I looked up recipes for it, one thing stood out:

Tahini.

A quarter cup of tahini has 10.5 grams of protein.  While that's not a whole lot spread out over two cups of dip/spread, those few grams here and there add up.  So I decided to make a baba ghanouj recipe without tahini, and what I got was pretty darned tasty.

Hat tip to Cookie and Kate for the tip about roasting the eggplant.


Baba Ghanouj
(makes about 1 cup)

1 Italian eggplant (or two long Chinese), about 1 pound
1 large clove garlic, crushed or minced
1.5 Tablespoons lemon juice, or to taste
2 Tablespoons black olive puree*
1/4 teaspoon Bragg liquid aminos (or soy sauce/tamari)
1/4 teaspoon dry mustard powder
1/4 teaspoon paprika (mild or hot, your choice)
1/2 teaspoon salt, or to taste
2 Tablespoons olive oil

Preheat the oven to 450 degrees F.  Foil and oil a baking sheet, or line it with a silicone mat.  Cut the eggplant into eighths (Italian) or halves (Chinese) lengthwise, and arrange cut-face-down on the baking sheet.  Bake for 30-40 minutes, or until the eggplant is soft all through and collapsing.

When the eggplant is done, allow it to cool until easily handled.  Pull it off the baking sheet and scoop the flesh out of the skin with a spoon.  If it seems juicy, collect it in a kitchen cloth or mesh strainer and let it drain for ten or fifteen minutes.

Combine the eggplant pulp with the garlic and lemon juice. Mash it all together in a bowl with a fork, or use a stick blender or small food processor to blend it smooth.  Add the olive puree, aminos, spices, and some salt, and stir until incorporated.  Finally, gradually drizzle in the olive oil, stirring or blending it until the whole mixture is smooth and creamy.  Be sure to sample it to make sure you can taste the tart, salt, sweet, and slightly bitter flavors together.

Serve with a drizzle of olive oil, a sprinkle of paprika, and a little chopped parsley. Use as a dip for chips, bread, or vegetables, or use it as a sandwich spread. Refrigerate for up to four days.

* Black olive puree: as easy as it sounds.  Take a 14-ounce can of pitted ripe black olives.  Drain them, reserving a little of the liquid.  Pile them into a blender or food processor and blend until smooth, adding the reserved liquid if it isn't moist enough to blend easily.  Refrigerate for up to a week.