Smoky Baba Ghanouj
Serves 12
Recipe By: Cooking Light
Vegetable cooking spray
2 unpeeled eggplants -- (1-pound)
cut in half lengthwise
1 clove garlic
1/4 cup tahini -- (sesame seed paste)
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1 Dash paprika
Cut each pita half into 4 wedges. Place wedges in a single layer on a
baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set
aside. Coat a grill rack with cooking spray; place on grill over
medium-hot coals. Place eggplant, cut side up, on rack; cook 20 minutes
or until very tender. Remove eggplant from grill; let cool slightly. Peel
eggplant; set aside. Position knife blade in food processor bowl, and add
garlic. Pulse 4 times or until garlic is finely chopped. Add peeled
eggplant, tahini, lemon juice, and salt, and process until smooth. Cover
and chill; sprinkle with paprika. Yield: 12 servings (serving size: 1/4
cup dip and 4 pita chips).
Recipe Notes
Per serving: 132 Calories; 3g Fat (21% calories from fat); 4g
Protein; 22g Carbohydrate; 0mg Cholesterol; 252mg Sodium
Serving Ideas : Serve with toasted pita chips.
Nutr. Assoc. : 0 0 535 0 0 0 0 0 0
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