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.
Baba Ganoush with Tahini and Lemon
- 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.