Smoky baba ghanouj

Yield: 12 Servings

Measure Ingredient
6 \N Pita bread rounds, (6-inch) split
\N \N Vegetable cooking spray
2 \N Unpeeled eggplants, (1-pound) cut in half lengthwise
1 \N Clove garlic
¼ cup Tahini, (sesame seed paste)
3 tablespoons Fresh lemon juice
½ teaspoon Salt
1 dash Paprika

Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside.

Coat a grill rack with cooking spray; place on grill over medium-hot coals.

Place eggplant, cut side up, on rack; cook 20 minutes or until very tender.

Remove eggplant from grill; let cool slightly. Peel eggplant; set aside.

Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth.

Cover and chill; sprinkle with paprika. Yield: 12 servings (serving size: ¼ cup dip and 4 pita chips).

Per serving: 132 Calories; 3g Fat (21% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Serve with toasted pita chips.

Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.

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