Baba Ganouj (Tangy Eggplant Dip)
indian, vegetarian
2 medium eggplants
2 tablespoon tahini
2 garlic cloves, pressed
1 juice of 1 lemon
2 tablespoon chopped fresh parsley (opt)
1/2 teaspoon salt
1 black pepper to taste
Preheat oven to 300'F. Pierce eggplant with a fork and bake whole until eggplant begins to deflate (about 40 minutes). Let cool and scoop out insides and mash with a fork. Add remaining ingredients and mix well. Makes 4-6 sandwiches or serves 6-8 as a dip.
Nutritional analysis per serving: 62.7 calories; 1.8 grams total fat; (0.3 grams saturated fat); 1.3 grams protein; 10 grams carbohydrates; 0 milligrams cholesterol; 139.9 milligrams sodium.
Yield: 6 sandwiches