 |
|
|
Recipe Instructions
|
Baba Ghanoush
A Do-Ahead
An easy, garlicky dip for pita bread and veggies.
Ingredients
- 1 medium eggplant, (about 1 pound)
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons tahini
- 1-2 large cloves garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 cup plain nonfat yogurt
- - snipped fresh parsley
- - whole wheat pita bread, cut into wedges
- - carrot sticks
- - cucumber slices
Directions
Trim ends on eggplant; pierce several times with fork. Place in microwavable dish. Microwave (HIGH) 4 minutes; turn eggplant over and rotate dish 1/2 turn. Microwave (HIGH) until very tender (4-5 minutes). Let stand until cool enough to handle. Cut eggplant in half lengthwise, scoop out flesh. Add eggplant, lemon juice, tahini, garlic, olive oil and salt to work bowl of food processor. Process until smooth; fold in yogurt. Spoon into shallow serving dish. Refrigerate, covered, several hours or overnight.
To Serve: Sprinkle with snipped parsley. Scoop out dip with pita bread, carrots, and cucumber.
Amount: 1 1/3 cups
Recipe tested in 650-700 watt microwave oven.
|
Sign Up for Our Newsletters 
We'll send you our sale items and an exclusive web-only offer every week. Sign up >
|
|