This is the time of year when everyone is focused on fitness and nutrition. We have also had several calls to provide more nutritional information so starting this month we will be providing a new recipe each month. Our recipes will come from fellow TP clients and members as well as nutritional professionals. Our first one of the year comes from friends who love Mediterranean food. It’s an easy, healthy little snack and…. it’s fun to say.
Dietitian’s tip:Grilling the vegetables helps intensify the flavors. This recipe may be served warm or cold.
- 2 eggplants
- 1/4 cup lemon juice
- 1/4 cup tahini
- 1/4 cup Gree style plain yogurt
- 1 clove garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground sumac
- Extra virgin olive oil
- Fresh parsley
- Pistachios and pomegranate seeds for garnish
To make the Baba Ganoush: Preheat oven to 400 degrees. Cover cookie sheet with foil and pierce the eggplants with a fork to avoid explosion. Bake for 40-45 minutes. When eggplants are finished cooking take out of oven and cool until they can be handled.
Peel eggplants, cut in half and remove seeds
Place in food processor and sprinkle with lemon juice. Add tahini, yogurt, garlic and salt, other spices and a drizzle of olive oil. Process until smooth. If too thick add extra lemon juice or water. Drizzle with olive oil and garnish with parsley, pistachios and pomegranate syrup.
Warm pita on grill or in the oven or cut fresh veggies and serve with dip. Serves 4. ENJOY