Ok, I’m Italian. I also love to eat foods that are different and interesting. All this happens between following Weightwatchers recipes and enjoying foods I love. I guess I’ll try to alternate between the WW’s and the Internationals! Today I’m posting my Baba Ganouj (roasted eggplant & tahini dip) recipe.
1 Medium Eggplant, sliced in half and placed face-down on a baking sheet with a little olive oil
2 cloves of garlic, minced
the juice of one lemon
About 1/4 cup of sesame tahini
Tbs soy sauce or tamari
black pepper & cayenne to taste
fresh minced flat-leaf parsley, about 1/4 cup or so
Preheat the oven to 350 and bake the eggplant until very tender (about 30 to 40 minutes)
Scoop out the pulp with a spoon and discard the skin
Place in food processor or blender, add the garlic, parsley, lemon juice, tahini & soy sauce and puree until smooth. Taste and adjust seasonings, adding more soy sauce or pepper if needed.
Place in serving bowl and chill for at least 30 minutes. Serve with warm pita or veggies.
That’s it folks! It’s as easy as that. Enjoy
