Baba Ghanouj by Ahmad Alzahabi
7
Points®
Total time: 35 min • Prep: 5 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Eggplant
2 medium
Kosher salt
½ tsp
Olive oil
1 tsp
Tahini sesame butter
¼ cup(s)
Garlic clove
3 clove(s), mashed
Olive oil
2 Tbsp
Fresh lemon juice
2 Tbsp
Ground cumin
½ tsp, or to taste
Paprika
¼ tsp, or to taste
Fresh parsley
1 Tbsp, chopped
Pocketless pita
1 pita(s), quartered
Instructions
1
Preheat oven to 450°F. Halve the eggplants lengthwise and make several slits in the flesh. Season with the salt. Place the eggplant halves on a baking sheet and brush with 1 tsp olive oil. Roast for 20 to 30 minutes, or until very tender. Remove from oven and let cool completely.
2
Into a medium bowl, combine the tahini, garlic, and 2 tbsp olive oil. Scoop eggplant flesh from peels into the bowl, discarding peels. Stir in the lemon juice, cumin, and paprika. (For an extra creamy texture, stir in 1/4 cup low fat Greek yogurt.)
3
Spread baba ghanouj in a shallow dish and garnish with the parsley. Serve with the pita.
4
Serving size: 1/2 cup baba ghanouj and 1 pita quarter
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