RECIPES/MEALS

INGREDIENT LIST

2 (1/2 pound each) eggplants
3 tablespoons tahini (sesame seed butter) or peanut butter
Juice and minced zest of a lemon
2 tablespoons olive oil
2 small garlic cloves, crushed
Salt and black pepper to taste
3 tablespoons minced fresh flat-leaf parsley
1/4 teaspoon sweet paprika
Salt and black pepper to taste

BABA GANOUSH

Makes 2 cups

Baba Ganoush is a Middle Eastern spread and dip that is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). Eggplant is much lower in carbohydrates than chickpeas, which makes it an appealing choice when blending dips for a party. Eggplant has six grams of carbohydrates per cup, while chickpeas have 44 grams carbohydrates per cup.

1. Preheat oven to 475 degrees F. Poke holes in the eggplants with a fork. Place on a baking sheet and roast in the oven for 30 minutes or until fork-tender and skin is slightly charred and almost black. Set aside to cool.

2. Meanwhile, place tahini or peanut butter, lemon juice, lemon zest, olive oil, garlic, salt and black pepper in a blender. Blend for 10 to 20 seconds.

3. Half eggplants lengthwise and use a spoon to scrape eggplant flesh into blender. Discard the skin. Puree eggplant and tahini mixture until smooth. Transfer to a shallow serving dish and sprinkle with parsley and paprika. Serve warm or at room temperature with baked whole wheat pita wedges, crudités, or eat lavishly with a spoon.

Nutritional analysis (per 2 tablespoons): 42 calories, 27 calories from fat, 3g fat, 0mg cholesterol, 3g carbs, 1g fiber, 1g protein, 20mg sodium