Lowfat Baba Ganouj (eggplant Spread) Recipe
Yield: 3 .5 cups.Recipe by luhu.jp
Ingredients:
2 large: Eggplants, unpeeled and halved lengthwise.
3 large: Garlic cloves, crushed
1 large: Red or green bell pepper chopped.,
Juice of 2 lemons.,
1/2 cup: Non-fat or lowfat plain yogurt cheese,
2 T: Tahini,
1/4 tsp: Cayenne pepper,
Directions:
Bake the eggplants cut-side-down on a lightly oiled cookie sheet at 375
for 35-45 min. or till soft. Scrape out the pulp onto paper towels to
absorb the bitter liquids. Discard towels. Whiz the pulp in your food
processor or blender with all else and chill at least 4 hours. Stir and
serve at room temp. on pita crisps or lavosch or use veggie dippers.
Uploaded 4-15-93 by Meriam Matthews
Source from luhu.jp
for 35-45 min. or till soft. Scrape out the pulp onto paper towels to
absorb the bitter liquids. Discard towels. Whiz the pulp in your food
processor or blender with all else and chill at least 4 hours. Stir and
serve at room temp. on pita crisps or lavosch or use veggie dippers.
Uploaded 4-15-93 by Meriam Matthews
Source from luhu.jp