Baba Ganoush

Serve this with pita and fresh vegetables.

Ingredients
1 1-pound eggplant
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic

1.Pierce the eggplant with a fork. Cook on high in a 4-quart slow cooker for 2 hours.
2.Allow to cool. Peel off the skin. Slice it in half and remove the seeds. Discard the skin and seeds.
3.Place the pulp in a food processor and add the remaining ingredients. Pulse until smooth.

 Per Serving

 

Calories: 25	Fat: 1.5 g	Protein: 1 g
Sodium: 0 mg	Fiber: 2 g	Carbohydrates: 3 g

Tahini Tips

Tahini is a paste made from ground sesame seeds. The most common tahi- ni uses seeds that have been toasted before they are ground, but “raw” tahi- ni is also available. The two can be used interchangeably in most recipes, but occasionally a recipe will specify one or the other. Look for tahini near the peanut butter, in the health food section, or with the specialty foods in most grocery stores. 

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