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Jackie Windfeldt


2 medium eggplants
2 Tbs. lemon juice
1/3 cup tahini
3 Tbs. garlic
½ cup parsley
1 tsp. salt
¼ cup chopped green onions
1 cup fat free plain yogurt

Preheat oven to 400 degrees. Cut off the stem of both eggplants and prick them with forks. Place the eggplants directly on the oven rack and cook them until they are completely shriveled and soft (should take about 45 minutes.) Remove eggplants from oven and allow eggplants let them cool enough to be handled. When they are cool, scoop out the insides and combine in a food processor with the other ingredients.

Servings: 24 servings (2 oz/ 2 Tablespoons)

Nutrition Facts:

35 calories
1.8 g fat
1.2 g protein