RECIPE OF THE DAY! BABAGANOUSH

Baba ganoush, a Middle Eastern spread and dip is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans). So if you are looking for a low calories spread and dip or even a snack this is it, and so tasty too! ENJOY!

Makes 8 servings (2 cups)

Active Time: 10 minutes
Total Time: 1 hour 15 minutes

Ingredients

2 large eggplants (about 3 lb)

1/3 cup tahini (sesame seed paste, found in ethnic foods or Middle Eastern section of supermarkets)

1/4 cup fresh lemon juice

3 Tbsp extra-virgin olive oil

1 Tbsp chopped Italian parsley

3 cloves garlic, crushed through a press

1 tsp ground cumin

1/4 tsp each salt and pepper

Serve with: warmed or grilled pita wedges and veggie dippers

Preparation

1. Heat oven to 450°F or outdoor grill to medium-low. Pierce eggplants several times so steam can escape.

2. In oven: Put eggplants on a baking sheet and roast, turning occasionally, 50 to 60 minutes until very soft and skins are slightly blackened in spots. On grill: Cook eggplants in a covered grill, turning every 10 minutes, 35 to 40 minutes until very soft and skins are charred. Cool 15 minutes.

3. Cut ends off eggplants and peel off skin. Cut open; remove and discard long strands of seeds. Cut eggplant in large pieces (it will be very soft) and put in a sieve set over a bowl. Let drain 10 minutes to remove excess water. Discard water.

4. In a food processor, pulse tahini, lemon juice, 1 Tbsp each oil and parsley, the garlic, cumin, salt and pepper to blend. Add eggplant; pulse just until mixture is a chunky purée.

5. To serve: Scrape mixture into a wide bowl. Drizzle with remaining 2 Tbsp olive oil.

80 Calories Per Serving