If 1 tablespoon of dip isn’t doing the trick…

Try this recipe instead! 

Easy, low calorie Baba Ganoush recipe!

Ingredients: 

• 1 large eggplant, roughly a pound
• ½ teaspoon kosher salt
• 1 teaspoon olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves minced
• 2 tablespoons reduced fat mayonnaise
• ¼ teaspoon white pepper
• 2 tablespoons parsley
• Paprika for garnish (optional but recommended)

Instructions:

1. Preheat the oven to 350°F.
2. Cut the eggplant into steaks or like you would tomato slices, about 1 inch thick.
3. Sprinkle with salt and let sit in a colander for 15 minutes to release some of the liquids.
4. Pat dry with a paper towel (don’t rinse).
5. Spray with canola oil and place on a silicone mat.
6. Roast for 25-30 minutes, then let cool.
7. Remove the skin from the eggplant then add the eggplant and the rest of the ingredients in a food processor, and process together until well combined.

Makes 2 servings – count each serving as a fat or as your 1 tablespoon of dip at a Shabbos meal. 

Note: Eggplant can bloat you – avoid this recipe the day before a weigh-in.

CLICK HERE for the PDF