Eggplants are one of the best bargains at the Farmer’s Market this time of year. For as little as fifty cents, you are well on your way to a tasty Asian stir-fry, grilled Greek vegetables or today’s dish: Baba Ganoush. This Middle Eastern dip is creamy, garlicy and lemony. It is completely addictive and tastes great with pita, carrot sticks or a big spoon. (Whoopsies!) I’m not sure about you but when I order this appetizer at a restaurant, I could easily eat the entire bowl. Unfortunately, not only does baba ganoush contain a good amount of tahini, it is often garnished with extra olive oil. I love tahini and olive oil but I also like fitting into my clothes the next day.
This Baba Ganoush is light and creamy and packs a big flavor punch for just 50 calories a serving.
- 1 large eggplant
- 1 clove garlic
- 1 tbs lemon juice
- 1 tbs tahini
- 3 tbs low fat plain yogurt strained
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
Pre-heat oven to 450 degrees.
Pierce eggplant with fork several times then place the whole eggplant in the oven directly on the metal grates.
Roast whole eggplant in its own skin for 45 minutes or until soft.
Remove from oven and let cool.
When eggplant is cooled, gently peel off the skin and add the flesh and seeds of the eggplant to a food processor.
Add garlic, lemon juice, tahini, yogurt, salt and pepper. Puree until smooth.
While running the food processor, slowly drizzle in the olive oil. Taste for seasoning and add salt and pepper if needed. Serve chilled.