Cooking Done Light

Babaganoush is a very healthy snack that can be eaten in a variety of ways: you can use it as a dip with whole wheat bread or crackers, spread it on pita, or even add it to other dishes for a new flavor twist. It is similar to hummus, but is made with eggplant instead of chickpeas (garbanzo beans), and it has become one of my new favorite snacks. It is best served chilled, so you should refrigerate it for at least an hour before serving. I have also made a variation of the dish with a little more “kick” to it for when you are in the mood for something spicy. It is a “chili-lime” version that is made simply by substituting the lemon juice with an equal amount of lime juice, and adding 1/2 teaspoon chili powder and 1/4 teaspoon cumin.

1 large eggplant

1 clove garlic, minced or pressed

1/4 teaspoon salt

1/4 cup finely chopped fresh parsley (plus more for garnish, if you’d like)

2 tablespoons tahini

2 tablespoons lemon juice

Preheat the oven to 450 degrees. Prick the eggplant with a fork and place it on an ungreased baking sheet lined with foil; bake the eggplant until it is soft inside (about 20 minutes).

Let the eggplant cool slightly and then slice it in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth then transfer to a medium bowl. On a cutting board (or small plate) mash the garlic and 1/4 teaspoon salt together with the flat side of a knife until it forms a paste. Add the garlic/salt mixture to the bowl with the eggplant. Stir in the parsley, tahini, and lemon juice. Garnish with the additional parsley, if using.

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Makes 4 servings. Per Serving: 74 calories, 4 g total fat, 0.5 g saturated fat, 0 g trans fat, 8 g carbohydrates, 5 g fiber, 0 g added sugar, 3 g protein, 142 mg sodium, 0 mg cholesterol.