BABA GHANOUJ1 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
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