1 large peeled or unpeeled eggplant, coarsely chopped
3 tbsp Baba Ghanoush Dip Mix, or Garden Veggie Dip Mix
1⁄4 cup olive oil
1 tbsp lemon juice
Sea Salt (Grinder), to taste
- Place eggplant in a Rectangular Steamer. Sprinkle with dip mix, cover, and microwave on high for 10 minutes.
- Place in a food processor with olive oil, lemon juice, and salt. Blend until smooth.
Per serving (2 tbsp): Calories 90, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 6 g (Fibre 3 g, Sugars 2 g), Protein 1 g.
Serve with vegetables, pita, crackers, or bread for dipping.
Spread on crostini with diced tomatoes and feta, or stuff into bell peppers.
For a creamy, low-fat dip, stir in 1⁄4 cup plain Greek yogurt or tahini.