Eggplant Baba Ganoush

Vegetarian, Low in Saturated Fat, Trans Fat Free, Low Cholesterol, Low Sodium

Yield: 10 servings

Getting tired of the same old dips? Love hummus, but want to try something new? This Middle Eastern eggplant dip is for you!

3 large round eggplants
2 Tbsp, olive oil, split
5 cloves of roasted garlic
1 tablespoon sesame seed paste (tahini)
4 1/2 teaspoons lemon juice
salt and black pepper to taste

1. Wash the eggplants and slice in half lengthwise. Brush with olive oil and roast in the oven at 350°F until they become soft, about 40 minutes.
2. Once the eggplant cool, carefully remove all the skin (if left on, the eggplants will taste bitter).
3. Dice the eggplant as finely as you can and toss with the tahini, lemon juice, crushed garlic, salt and pepper. Mash and combine all ingredients together using a fork or in a food processor.
4. Lightly drizzle with olive oil and sprinkle with black pepper before serving.
5. To serve, try homemade baked tortilla or pita chips: lightly brush whole wheat tortillas or pita bread with olive oil, cut into triangles and bake at 350°F for 5-8 minutes, until crispy.

Nutrition Facts (per serving)
70 calories, 35 calories from fat, 4 grams fat, 0.5 grams saturated fat, 0 mg cholesterol, 100 mg sodium, 8 grams carbohydrates, 5 grams dietary fiber, 3 grams sugar, 2 grams protein, 0% DV of Vitamin A, 6% DV of Vitamin C, 2% DV of Calcium, 2% DV of Iron