Baba Ghanoush (Eggplant Dip)

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Baba Ghanoush (Eggplant Dip)

 

1 large or 2 medium eggplant

2 garlic cloves, crushed

2 TB tahini (sesame paste)

1/4 cup scallions, finely chopped

Juice of one lemon

1/4 cup fresh parsley, chopped

Paprika

 

Preheat oven to 400º F. Prick eggplant all over with a fork. Place in oven

for 45 to 50 minutes until very soft. Remove from oven, plunge in cold water

to cool, or simply wait for the eggplant to cool. Peel and chop cooked

eggplant.

 

In a blender place, the eggplant, garlic, tahini, scallions, lemon juice and

parsley.

Blend until almost smooth. Refrigerate until ready to serve.

 

Just before serving, sprinkle a little paprika on top.

 

Enjoy with whole wheat pita bread wedges or cut vegetables.

 

Makes 2 cups.

 

Nutrition Information:

Per serving = (1/4 cup) = Calories 42, Calories from Fat 16, Total Fat 2 g

(sat 0.3 g),

Cholesterol 0 mg, Sodium 8 mg, Carbohydrate 5.2 g, Fiber 1.6 g, Protein 1.4

g.