[Ian]

Baba Ghanouj
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Makes 4 servings
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Ingredients:
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1 medium (1-pound) eggplant
4 teaspoons fresh lemon juice
1 teaspoon extra virgin olive oil
1 garlic clove, minced
1 teaspoon paprika
3/4 teaspoon ground coriander
3/4 teaspoon salt
4 small pita breads
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Cooking Instructions:
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1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with foil; spray with nonstick spray.
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2. With a knife, pierce the eggplant several times; place on the baking sheet. Roast, turning once or twice, until soft and the skin is charred, about 45 minutes; let stand until cool enough to handle. Peel off the skin.
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3. In a medium bowl, mash the eggplant. Stir in the lemon juice, oil, garlic, paprika, coriander, and salt. Cut the pitas into wedges and serve with dip
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Serving size: 1/4 of dip and 1 pita
Calories: 133
Fat: 2 g (0 g saturated fat)
Protein: 5 grams
Carbs: 26 g
Fiber: 4 g
Cholesterol: 1 mg
Sodium: 605 mg
Calcium: 73 mg