Path: swen.emba.uvm.edu!news.cc.utah.edu!xmission!newsswitch.lcs.mit.edu!feed2.usenet-server.onemain.com.MISMATCH!feed2.onemain.com!feed1.onemain.com!feeder.qis.net!cpk-news-hub1.bbnplanet.com!news.gtei.net!news-feeder.wcg.net!WCG!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Baba Ghanoush (Eggplant Spread) Followup-To: rec.food.cooking Date: 25 Mar 2000 06:21:45 -0700 Organization: attcanada.net Lines: 28 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <03e601bf92f6$8381df80$2aa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:40760 Low-Fat Baba Ghanoush (Eggplant Spread) 1 medium eggplant (1 lb.) 1 small onion, cut into fourths 2 large cloves garlic, minced 1/4 cup lemon juice 1 Tbsp olive oil 1-1/2 tsp. salt 2 Tbsp fresh parsley, chopped Pita bread wedges Heat the oven to 400 degrees. Pierce the eggplant 3-4 times with a fork. Bake about 40 minutes or until soft. Set aside to cool. Peel the eggplant and cut into cubes. Place the eggplant, onion, garlic, lemon juice, oil and salt in a blender. Cover and blend on high speed, stopping to scrape the sides, if necessary, until smooth. Spoon the mixture into a bowl and garnish with parsley. Serve the baba ghanoush with pita bread wedges. Calories per tbsp 9 Fat 0.6 g Fiber 0.3 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.