Recipe 49 from The Smitten Kitchen Cookbook by Deb Perelman
WW Note: I am thrilled to say that this delicious recipe is only 2 points. The bulk of your points are going to be for the yogurt-tahini sauce and in some ways 2 points is an over estimation because I have extra sauce left over so not all of it was actually used for the 8 portions that I had. Keep in mind that I don’t choose to count Olive oil which is why this is a lower point recipe by my calculation. Also, if you decide to do the recipe with lamb then the portion point count goes up to 7 points.
It’s a gloomy day here in Southern California so pardon my less then natural light situation with these photos. Our kitchen does not get great lighting anyways, but if you add clouds, lighting is really tough for doing things like this.
I managed to get this whole recipe done including dishes while my daughter took a generously long nap this morning. And working on this post while she rests this afternoon makes me feel very accomplished.
I thought this recipe came together really fast and I love recipes like that. The oven does most of the work for you you’re just measuring mixing and assembling.
I think I’m going to steal her process for roasting chickpeas, or rather, crisping up chickpeas. Both my daughter and I thought they were a really good snack!
The only ingredient I couldn’t really find where the smaller eggplants. Our local Sprouts had eggplants on sale soI was able to find 4 small ones that were just about equal to 3 pound so I felt like that was a win!
Reading over the recipe today I saw that she had instructions for making it a meatier dish and since I was heading to the store I figured I would look for the lamb she describes and add that to it as well. In the final dish I did half with the lamb half without the lamb.
I think my eggplant were a little overdone but it’s probably because of where I had them in the oven (see above). She talks about adding 5 min of cook time if you get larger eggplants. I think it gave mine an extra 5 minutes to over-brown. So, make sure to keep an eye on them if you used a larger eggplants.
I didn’t do an ingredient picture for the lamb portion, but the basic ingredients are:
- 1 lb lean lamb
- 1/2 of an onion finely chopped
- a pinch of red pepper flakes
- a cloves of garlic minced
The lamb obviously adds a hardier component to the dish. And in some ways I think I like the look of it better. But I tried one with the lamb and 1 without the lamb and I didn’t really feel jipped either way. Both were excellent and hardy and satisfying.
I would encourage you to give this one a try…especially if you’re looking for a delicious, yet calorie conscious, recipe in the midst of a season that encourages sugar and party eating.
We will definitely be making this one again and hopefully it will be in our regular rotation since it’s a really easy recipe to put together when you have kids. Now, whether or not your kids eat it is a different matter. I tried giving my daughter some of the lamb and the face she gave me made me laugh. Needless to say shall be getting something else for dinner if I want her to eat.
Happy eggplant roasting, friends. You’ll be happy to find this recipe on the following sites: