Baba Ghanoush with Red Pepper Swirl

Store the dip and puree separately.

Yield: 12 servings (serving size: 1/2 cup dip and 3 pita wedges)

Ingredients

• 3  (1-pound) eggplants
• 1/4  cup  fresh lemon juice
• 2  tablespoons  extravirgin olive oil
• 3  tablespoons  tahini (sesame-seed paste)
• 3/4  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 2  garlic cloves, peeled
• 1/4  cup  fat-free sour cream
• 1  (7-ounce) bottle roasted red bell peppers, drained
• 6  (6-inch) pitas, each cut into 6 wedges

Preparation

Preheat oven to 375°.

Pierce eggplants several times with a fork; place on a foil-lined baking sheet. Bake at 375° for 45 minutes or until tender. Cut eggplants in half; scoop out pulp. Drain eggplant pulp in a colander for 30 minutes. Place pulp in a food processor; pulse 5 times. Add juice and next 5 ingredients (through garlic), and process until almost smooth. Remove from processor.

Combine sour cream and bell peppers in food processor, and process until smooth. Swirl bell pepper mixture into eggplant mixture, if desired. Serve with pita wedges.

Nutritional Information

Calories:

164 (27% from fat)

Fat:

5g (sat 0.7g,mono 2.6g,poly 1.3g)

Protein:

4.9g

Carbohydrate:

26.8g

Fiber:

0.9g

Cholesterol:

0.0mg

Iron:

0.9mg

Sodium:

337mg

Calcium:

50mg