ROASTED HOMESTYLE BABA GHANNOUSH WITH PITA WEDGES
1 large (about 1 1/2 pounds) eggplant
3 tablespoons Tahini (sesame seed paste)
Juice of 1 lemon (about 3 tablespoons)
1 tablespoon extra-virgin olive oil
2 large cloves garlic, minced
1/4 teaspoon sea salt, or to taste
1/8 teaspoon ground cumin, or to taste
2 tablespoon chopped fresh flat-leaf parsley
6 whole grain pitas, cut into wedges
- Grill or broil whole eggplant on charcoal grill or under broiler for 6-8 minutes, turning occasionally, until evenly charred. Then bake eggplant, uncovered, on baking pan in 375ºF oven for 45 minutes, or until fully cooked.
- Cool slightly, peel and cut into bite-size pieces. (It’s okay if some charred skin remains.)
- Add eggplant pieces to medium bowl with Tahini, lemon juice, olive oil and garlic; stir well. Add salt and cumin to taste.
- Spoon into a serving bowl. Sprinkle with fresh parsley. Arrange pita wedges around bowl.
Makes 12 servings
Nutrition analysis (per serving): 130 calories, 4g total fat, 0.5g saturated fat, 0g trans fat, 0mg cholesterol, 220mg sodium, 22g total carbohydrate, 4g dietary fiber, 2g sugars, 4g protein, 2% DV vitamin A, 6% DV vitamin C, 2% DV calcium, 8% DV iron
