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At a Glance
Cook Time : 50min
Course : Appetizer
Special : Low Fat
Type of Prep : Blend / Process, Roast
Cuisine : Middle Eastern
Occasion : Party, Picnic, Potluck
 
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Eggplant Dip - Baba Ghanoush

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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One of my all-time favorite dips is eggplant dip, or Baba Ghanoush. Low in saturated fat and with no cholesterol, this a healthy appetizer to enjoy with whole wheat pita wedges or fresh vegetables.

INGREDIENTS:

  • 1 large or 2 medium eggplant
  • 2 garlic cloves, crushed
  • 2 tbsp tahini (sesame paste)
  • 1/4 cup scallions, finely chopped
  • Juice of one lemon
  • 1/4 cup chopped parsley
  • Paprika

PREPARATION:

Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.

Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.

Makes 2 Cups.

Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 5.2g, Fiber 1.6g, Protein 1.4g

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