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Baba Ghanoush - Makes about 2 1/2 cups.

1 medium eggplant (about 1 lb.)
1 small onion, cut into fourths
1-2 large cloves garlic (or to taste), finely minced
2 Tbsp. fresh lemon juice
1 Tbsp. extra virgin olive oil
Salt and freshly-ground black pepper, to taste
2 Tbsp. flat-leaf parsley, finely chopped

Heat the oven to 400 degrees.

With a fork, pierce eggplant in 3 or 4 places. Place on a rack set in a baking sheet. Bake about 40 minutes or until soft. Set aside to cool. Peel eggplant and cut into cubes.

Place eggplant, onion, garlic, lemon juice, oil, salt and pepper in a food processor or blender. Cover and purée until smooth, stopping to scrape down sides of container if necessary. Check seasoning and add more salt to taste, if desired. Drain excess liquid and spoon mixture into a bowl. Garnish with parsley.

Serve the baba ghanoush with whole-grain pita bread wedges.

Per 1/4 cup serving: 27 calories, 1 g. total fat (less than 1 g. saturated fat), 4 g. carbohydrate, 1 g. protein, 1 g. dietary fiber, 2 mg. sodium.