Tuesday, March 16, 2010

Baba Ganoush

A smoky, exotic dip- and this one is low in calories too!


1 medium to large eggplant
4 garlic cloves
2 tablespoons lemon juice
2 tablespoons nonfat Greek yogurt
1 tablespoon sesame oil
salt to taste


Preheat oven to 425 degrees F. Rinse and pierce eggplant several times with a fork. Bake whole, on a baking sheet until tender (about 45-60 minutes). Add garlic cloves to baking sheet for the last 15 minutes that eggplant is cooking. Remove from the garlic cloves and eggplant from the oven and let cool for 20-30 minutes. Halve the eggplant and scoop out the flesh and chop up the garlic. Then add them, with the yogurt, sesame oil and lemon juice into a blender or food processor and puree until smooth. Serve as a dip with veggies or triangles of flat (pita) bread.

Makes 2 cups

Serving size: 2 tablespoons Calories 15 Protein 1 g Carb 2 g Fiber 1 g Sugars 1 g Fat 1 g Saturated fat 0 g Sodium 0 mg


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