BABA GHANOUJ (ROASTED EGGPLANT PUREE)

BABA GHANOUJ (ROASTED EGGPLANT PUREE) image

Yield 16 2 tblspn servings

Number Of Ingredients 10

2 large eggplants
Olive oil cooking spray
1/3 cup fresh lemon juice
1/2 cup tahini
1 tablespoon ground cumin
1 tablespoon minced garlic
2 teaspoons white wine vinegar
1 cup fat-free plain yogurt
1/4 cup finely chopped Italian parsley, without stems
Salt to taste

Steps:

1. Wash and dry eggplant. Cut off stem end. Pierce skin with a fork to prevent eggplant from bursting during roasting. Place eggplant directly on grill race at medium heat. Grill for about 18 mins., turning frequently to cook evenly. remove from heat when eggplant has become very soft. Set aside to cool. 2. When cool enough to handle, peel and discard eggplant skin. Remove most of the seeds and cut eggplant into chunks. 3. Comnine remaining ingredients except parsley and eggplant in a blender jar or the bowl of a food processor. Puree until smooth. If mixture is too thick, add hot water by tablespoons to achieve the right consistency. Add eggplant chunks and blend until smooth. Adjust seasoning with salt if necessary. Garnish with finely chopped parsley.