Friday, October 17, 2008

Baba Ganoush

Canola/Olive Oil spray (or just a little bit spread around on the baking sheet)
1 eggplant medium
1/4 cup peanut butter (health food type)
2 tbsp fresh lemon juice (I used bottled)
1 clove garlic minced
1/4 tsp salt

1. Preheat oven to 400. Spray baking sheet with oil.
2. Prick eggplant in six places (do not do 7 or 5 because then the eggplant will definitely explode) with the tip of a sharp knife. Roast in center of oven for 45-60 minutes, or until eggplant is soft and collapses. Let stand until cool enough to handle. Cut in half. Peel that sucka...the instructions say to scrape the flesh from skin but I found it easier to peel it. It said to reserve juices but for me there were no juices so whatever (said with the appropriate inflection)
3. In a food processor, place the eggplant with juices, peanut butter, lemon juice, garlic and salt (I don't know why they didn't just say "Throw it all into the food processor, but..." Process until almost smooth (check for big pieces...they aren't too appetizing). Season with pepper to taste. Serve with rice crackers or other thing that picks up dip??? Makes 2 cups.

Calories: 70
Fat: 4g
Sodium: 75 mg
Carbs: 6g
Fibre: 0
Protein: 2g

1 comment:

Jocelyn said...

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