Baba Ghanouj
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| 1 large | eggplant, halved lengthwise |
| 3 tbsp | sesame tahini |
| 1-2 cloves | garlic, finely chopped |
| 2 tbsp | nonfat plain yogurt |
| 1/2 cup | parsley, chopped, plus more for garnish |
| 1/4 cup | lemon juice |
| 1/2 tsp | salt |
| 1 tbsp | olive oil plus more for garnish |
Preheat oven to 350. Place eggplant, cut side down, on a foil lined baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 mins.
When cool enough to handle, scoop eggplant pulp into a bowl, discard skin. Add tahini, garlic, yogurt, parsley, lemon juice, salt and olive oil. Mash for a chunky texture, or puree in a blender (before adding parsley).
Garnish with parsley and drizzle with olive oil. Serve with warm pita bread or crackers.
Recipe uploaded with Shop'NCook for iPhone.
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