Baba Ghanouj

Per Serving (2TB)

• 26 calories,
• 1 g protein,
• 2 g fat (0 g saturated),
• 2 g carbohydrates,
• 0 mg cholesterol,
• 5 mg sodium
• Exchanges: 1/2 vegetable, 1/2 fat

Ingredients

• 1 large eggplant
• 3 TB tahini
• 2 cloves garlic, minced
• 2 TB nonfat yogurt
• 1/2 cup parsley, chopped
• juice from 2 lemons
• 1/2 tsp salt
• 2 TB plus 1 tsp Whole Foods Organic Extra Virgin Olive Oil

Method

1. Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350 until soft and wilted, about 20 minutes.
2. 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.
3. Garnish with more parsley, and drizzle with 1 tsp of olive oil.
4. Serve with warm pita bread or crackers.