Healthy eating: Baba ganoush
1 medium eggplant
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon tahini
1 clove garlic
1/4 teaspoon salt
Preheat oven to 400 degrees F. Poke the eggplant several times with a fork, then place it on a lightly greased baking sheet. Roast the eggplant for 30 to 40 minutes, turning occasionally. Remove from oven and let cool. Cut the eggplant in half and remove the pulp. Pulse the eggplant pulp in a food processor or blender. Add the olive oil, tahini, lemon juice, garlic, salt and continue to blend until smooth.
Makes 6, 1/4-cup servings
Calories: 61, Protein: 0.7 grams, Fat: 5 grams, Carbohydrate: 2 grams
This recipe was adapted from the Kendall Anderson Nutrition Center at Colorado State University
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