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    Baba Ganoush


    Source of Recipe


    Suzanne Somers

    Recipe Introduction


    Baba Ganoush

    VEGGIES; LEVEL ONE

    MAKES 1 1/2 CUPS


    This is a delicious dip with whole wheat pita triangles and fresh vegetables. Grilling the eggplant adds a wonderful charred flavor. Also a great nonfat sandwich spread, the dip can be used instead of mayonnaise. Or try it on a piece of grilled chicken! Alan loves it.

    List of Ingredients






    1 large eggplant
    Juice from 1 lemon
    3 garlic cloves, chopped
    5 to 8 dashes of Tabasco sauce

    Recipe





    Place the eggplant on a prepared grill over medium heat, turning occasionally, until blackened and soft on all sides, about 30 minutes. (Or you can roast the eggplant in the oven on a baking sheet, turning often until the eggplant is roasted on all sides.) Remove the eggplant from the heat. Immediately place it in a Ziploc bag, seal the bag, and let the eggplant steam for about 30 minutes. Remove the eggplant from the bag, peel off the skin and stem, and place the meat in a food processor. Add the remaining ingredients, puree, and adjust seasonings to taste.
 

 

 

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