Ingredients:
2 medium eggplants
1 tablespoon lemon juice
1 tablespoon tahini
2 tablespoons fresh parsley,
chopped
1 pinch cumin powder (optional)
1 1/2 tablespoons
nonfat yogurt
1 clove garlic, crushed
Instructions:
Bake the eggplant in a medium
oven until cooked through (about 20 minutes).
Remove the skin and place
in a blender. Add the tahini, yogurt, garlic, lemon juice and cumin powder.
Blend to desired consistency.
Season to taste and chill
before serving. Garnish with chopped parsley.
Serves: 4
Nutrition Facts:
Serving: 1
Calories 90 g
Fat 2 g,
Cholesterol 0 mg,
Sodium mg
Courtesy Of: http://www.herbalicious.com
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