- 1/2 cup shelled unsalted or lightly salted roasted pistachios
- 1 regular (1 1/4-pound) eggplant
- Juice of 1 lemon (3 tablespoons)
- 1 tablespoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground cumin
- 1/4 cup fresh flat-leaf parsley leaves
- 1 red hot chili pepper, extra thinly sliced crosswise
- In a medium saucepan, bring the pistachios and 3 cups cold water to a boil. Reduce heat to medium-low and simmer covered until the pistachios are softened (poached), about 20 minutes. Drain, reserving 1/4 cup of the cooking liquid. Add the pistachios and the 1/4 cup cooking liquid to a blender and puree until velvety smooth, about 2 minutes.
- Grill over direct high heat (or broil) the whole eggplant, turning occasionally, until just charred, about 5 to 7 minutes. Then transfer to a baking pan and bake uncovered in 375°F oven until fully cooked and softened, about 40 minutes. Remove from oven and set aside to slightly cool, about 5 to 10 minutes
- Meanwhile, stir together the pistachio puree, lemon juice, olive oil, garlic, salt, and cumin in a medium bowl until creamy.
- Peel the eggplant. Finely mince the peel and stir into the pistachio mixture. Cut the eggplant into small dices, draining off any excess juices. (Note: The eggplant will be mushy, which is what you want here!) Stir the eggplant dices into with the pistachio mixture until evenly combined. Cover and chill the baba ghannoush in the refrigerator for at least 2 hours to allow flavors to blend.
- Serve as desired, such as a dip or as bruschetta, topping sprinkled with parsley and chili pepper.
Per serving: 90 calories, 5g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol., 150mg sodium, 9g total carbohydrate, 4g dietary fiber, 3g sugars, 2g protein
- Serving Size: 1/3 cup