I recently found a new love-Baba Ganoush (sorry hummus) and am finding wonderful ways of using it wherever I can. After a morning at the doctor’s for my son and a quick trip to the local Fresh and Easy for some crisp new veggies and whole grain bread counterparts, I was craving a refreshing lunch.
I have had baba ganoush with pita chips, spread it on my egg sandwich this morning and even made a delectable Spinach and Tomato Lavash Wrap with Goat Cheese and Baba Ganoush for lunch. I think I’m obsessed and will be sure to have this on hand all the time.
1 large eggplant
1/4 cup tahini
3 garlic cloves, pressed
1/4 cup lemon or lime juice
3/4 tsp cumin
1/4 tsp salt
1 Tb olive oil
1 Tb fresh flat leaf parsley or 1 tsp dried parsley
5 kalamatta olives, sliced in half
Preheat oven to 375 F. Place eggplant over stove top burner flame on medium heat and roast, rotating and allowing skin to blacken and blister on all sides, about 5 minutes-8 minutes.
Place eggplant on cookie sheet transfer to oven. Bake 20-25 or until soft.
Allow to cool slightly. Peel off skin.
In food processor, pulse eggplant until smooth. Pour pureed eggplant into a medium bowl. Combine eggplant puree, tahini, garlic, lime juice, cumin and salt. Mix gently. Drizzle with olive oil, olives and parsley.
Serve with flat bread, pita chips, vegetables or spread on a sandwich.
Makes 8 – 1/4 cup servings or 16 – 2 Tb servings. Prep 10 min. Cook 35 min.
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Spinach and Tomato Lavash Wrap with Goat Cheese and Baba Ganoush
I love fresh garden vegetables. Especially when they are a gift. My daddy has been bringing in an abundance of tomatoes (going to find a use for those soon) to the office everyday. Just recently he brought in two beautiful eggplants. I immediately thought of eggplant parmesan, or the Gluten Free Baked Eggplant Fries I’ve made recently. When I was scavenging the web for a Korean Dipping Sauce to go with the eggplant fries, I came across a few Chinese Stir Fry recipes featuring eggplant. So I decided to put together a new recipe for my family.
Eggplant in Garlic Sauce:
1 large eggplant, cubed
2 Tb peanut oil
1 cup chicken broth (or plain water)
1 tsp cornstarch
2 Tb soy sauce
2 Tb oyster sauce
2 Tb sugar
3 cloves garlic, pressed
1/4 tsp red pepper flakes
chili paste, for garnish, if desired
Heat oil in large skillet over medium high heat. Add eggplant with dash salt. Cook and stir until tender, about 10 minutes. Combine remaining ingredients, except chili paste, in glass bowl and pour over eggplant.
Reduce heat to medium. Cook and stir until sauce thickens, about 5 minutes. Remove from heat. Serve over rice noodles, about 1 cup per serving.
6-8 cups water
8 oz packaged flat rice noodles
1 tsp sesame oil
1 tsp rice vinegar
1 tsp sesame seeds, black or white
Heat water in large pot to boiling. Add rice noodles. Bring back to boil. Allow to boil, stirring occasionally, until noodles are tender, about 7 minutes.
Pour noodles into colander and rinse. Drain well. Transfer noodles to large bowl, drizzle with sesame oil and rice vinegar, and add sesame seeds. The sesame oil mixture adds a great nutty flavor, as well as prevents the noodles from sticking to each other.
Toss well. Using tongs, portion onto 4 serving plates, about 1 cup noodles each and top with eggplant mixture. Garnish with chili paste, if desired.
Serves 4. Prep 10. Cook 25.
I hope you all enjoy this dish as much as we did. I wish I had leftovers for lunch this week, but sadly for me, there weren’t any left.
Eggplant in Garlic Sauce with Rice Noodles
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Number of servings: 4
Weight Watchers PointsPlus®: 10
*Nutritional value may vary depending upon which ingredients are used.
*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.
- 1 large eggplant, cubed
- 2 Tb peanut oil
- dash salt
- 1 cup chicken broth (or plain water)
- 1 tsp cornstarch
- 2 Tb soy sauce
- 2 Tb oyster sauce
- 2 Tb sugar
- 3 cloves garlic, pressed
- 1/4 tsp red pepper flakes
- 2 Tb chili paste, for garnish, if desired
- 8 oz packaged flat rice noodles
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp sesame seeds, black or white
For the Eggplant in Garlic Sauce
For the Rice Noodles
- Heat oil in large skillet over medium high heat.
- Add eggplant with dash salt. Cook and stir until tender, about 10 minutes. If you are adding tofu, add it in now.
- Combine remaining ingredients, except chili paste, in glass bowl and pour over eggplant.
- Reduce heat to medium. Cook and stir until sauce thickens, about 5 minutes.
- Remove from heat.
- For Noodles: Heat water in large pot to boiling. Add rice noodles. Bring back to boil. Allow to boil, stirring occasionally, until noodles are tender, about 7 minutes.
- Pour noodles into colander and rinse. Drain well.
- Transfer noodles to large bowl, drizzle with sesame oil and rice vinegar, and add sesame seeds.
- Serve eggplant mixture over rice noodles, about 1 cup per serving.
*Finicky shark tip: omit red pepper flakes and add 1 Tb peanut butter to the sauce, for a sweeter, nuttier flavor.
*Kick it up a notch tip: add 1 sliced jalapeno, 1 Tb peanut butter, and 4 oz firm tofu. Toss with noodles.
**Note, this dish could be made Vegetarian or Vegan, using plain water in lieu of chicken broth, and substituting 2 Tb Hoison Sauce in place of the oyster sauce and sugar. May alter flavor slightly.
Do you have a favorite Asian stir fry rice noodle dish?