I went to a Greek/Lebanese restaurant for the first time about a month ago. Can you believe that? What rock have I been living under. Honestly, the reason I had never been is sort of silly. I have this food aversion, I cannot stand to have lettuce on a sandwich, taco, nothing like that. Just in a salad, that’s all. And I pictured that food to be full of lettuce.
Well our friend Angie kept saying how good this new restaurant in town was, so we decided to go with her. My husband also wasn’t very familiar with the menu items, so we decided to order Baba Ghanoush as an appetizer, and a sampler plate for two as our entrée, so we could see what all we liked. I loved the lamb gyro meat, that’s definitely what I’ll get next time. But my favorite thing was the Baba Ghanoush! Couldn’t stop eating it! So naturally, when planning a little dinner get-together for Angie’s birthday, I decided to throw in an appetizer of Baba Ghanoush. I got it from Cooking Light and it was really easy to make and delish too! Try it soon!
Recipe adapted from: Cooking Light, July 2010 issue
1 large eggplant (1.5 lbs)
Nonstick Cooking Spray
1/4 cup pine nuts, toasted
1 clove minced garlic
3 tbsp fresh lemon juice
2 tbsp fat-free plain Greek yogurt
2 tbsp tahini
1 tsp Kosher salt
1/4 tsp fresh ground black pepper
3/4 tsp cumin
3 tbsp fresh parsley (I forgot to add this!)
Preheat oven to 375.
Pierce eggplant with a fork and place on a foil-lined baking sheet coated with nonstick spray. Bake 45 minutes or until tender. Cut in half, then scoop out the pulp, discard the skins. Drain in a colander for thirty minutes.
Place pine nuts, cumin and garlic in the food processor and pulse until smooth. Add eggplant, lemon juice, yogurt, tahini and other seasonings. Process until smooth. Stir in parsley. Keep refrigerated. Serve with pita bread.
75 calories in 1/4 cup of dip.