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PrintBaba Ghanouj
- 1 large eggplant
- 3 tablespoons sesame tahini
- 2 cloves garlic, minced
- 2 tablespoons nonfat yogurt
- 1/2 cup parsley, chopped
- juice from 2 lemons
- 1/2 teaspoons salt
- 2 tablespoons plus 1 teaspoon organic extra virgin olive oil
Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.
Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.
Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.
Nutrition Info
Per Serving (2 TB): 26 calories, 1g protein, 2g fat (0g saturated), 2g carbohydrates, 0mg cholesterol, 5mg sodium