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Baba Ghanoush

Ingredients

• Nutritional Information
• Calories 75
• Fat 5.3 g
• Satfat 0.5 g
• Monofat 1.6 g
• Polyfat 2.5 g
• Protein 2.1 g
• Carbohydrate 6.7 g
• Fiber 2.8 g
• Cholesterol 0.0 mg
• Iron 0.8 mg
• Sodium 277 mg
• Calcium 17 mg
• 1 large eggplant (about 1 1/2 pounds) $
• Cooking spray $
• 1/4 cup pine nuts, toasted
• 3/4 teaspoon cumin seeds, toasted and crushed
• 1/2 teaspoon minced garlic
• 3 tablespoons fresh lemon juice $
• 2 tablespoons low-fat mayonnaise $
• 2 tablespoons tahini (roasted sesame seed paste)
• 1 teaspoon kosher salt $
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons chopped fresh parsley
• Fresh parsley sprigs (optional)
• Make A Cheddar Potato Christmas Casserole
• Preparation
• 1. Preheat oven to 375°.
• 2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.
• 3. Place pine nuts, cumin seeds, and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt, and black pepper to food processor. Process until smooth. Spoon eggplant mixture into a medium bowl; stir in parsley. Garnish with parsley sprigs, if desired.

Directions