BABA GHANOUJ

1 large eggplant
3 tbsp sesame tahini
2 cloves garlic, minced
2 tbsp nonfat yogurt
1/2 cup parsley, chopped
juice from 2 lemons
1/2 tsp salt
2 tbsp plus 1 tsp organic extra virgin olive oil, divided use

Preheat oven to 350 degrees F.

Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork.

Bake at 350 degrees F until soft and wilted, about 20 minutes.

Scoop out pulp into a bowl; add the rest of the ingredients using 2 tbsp of the olive oil. Mash together for a chunky texture or puree in a blender (before adding parsley) for a smooth texture.

Garnish with more parsley, and drizzle with remaining 1 tsp of olive oil. Serve with warm pita bread or crackers.

Adapted from source: Whole Foods Market