Last week’s bag of produce from Buff Rock Farm, from which the Good Eating section bought a season’s worth of produce, included the last of the season’s tomatoes and some shiny, beautiful eggplants.
The test kitchen came up with recipes that show both to advantage. The baba ghanoush is a typical Middle Eastern dip, but we’ve added a fresh tomato salsa for a two-dipper affair. Use pita bread or crackers to dip into the eggplant and then into the salsa. It’s a delicious combo.
Baba ghanoush
Preparation time: 10 minutes
Cooking time: 45 minutes
Cooling time: 20 minutes
Yield: 1 cup
Tahini, a sesame-seed paste, can be found at most supermarkets or in Middle Eastern food stores.
1 large eggplant
More Top Picks Best Kids Microscopes For Beginners
1/2 teaspoon salt
Freshly ground pepper
1 clove garlic
2 tablespoons each: tahini, fresh lemon juice
Salsa fresca, see recipe
1. Heat oven to 450 degrees. Cut eggplant in half lengthwise; place cut side up on baking sheet. Season with salt and pepper. Roast until tender, about 45 minutes; cool 20 minutes.
2. Scoop eggplant pulp into bowl of a food processor; add garlic, tahini and lemon juice. Process until very smooth, about 1 minute; chill. Serve with salsa fresca on the side.
Nutrition information per 2 tablespoons:
33 calories, 50% of calories from fat, 2 g fat, 0.3 g saturated fat, 0 mg cholesterol, 3.5 g carbohydrates, 1.1 g protein, 150 mg sodium, 1.1 g fiber
Salsa fresca
Preparation time: 20 minutes
Yield: 2 1/2 cups
This fresh tomato sauce is good for dipping or spooned over grilled or broiled fish or poultry.
7 small tomatoes, seeded, chopped
1 large white onion, chopped
1/2 cup minced parsley
1 teaspoon salt
Freshly ground pepper to taste
Toss together all ingredients in bowl; serve at room temperature for dipping.
Nutrition information per 2 tablespoons:
8 calories, 10% of calories from fat, 0.1 g fat, 0 g saturated fat, 0 mg cholesterol, 1.8 g carbohydrates, 0.3 g protein, 120 mg sodium, 0.4 g fiber