Baba Ghanoush

1 medium eggplant (about 1 lb.)
1 small onion, cut into fourths
1-2 large cloves garlic (or to taste), finely minced
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
Salt and freshly-ground black pepper, to taste
2 tablespoons flat-leaf parsley, finely chopped

Heat the oven to 400 degrees.
With a fork, pierce eggplant in 3 or 4 places. Place on a rack set in a baking sheet. Bake about 40 minutes or until soft. Set aside to cool. Peel eggplant and cut into cubes.
Place eggplant, onion, garlic, lemon juice, oil, salt and pepper in a food processor or blender. Cover and puree until smooth, stopping to scrape down sides of container if necessary. Check seasoning and add more salt to taste, if desired. Drain excess liquid and spoon mixture into a bowl. Garnish with parsley. Makes about 2-1/2 cups.
Serve the baba ghanoush with whole-grain pita bread wedges.
Nutrition information per serving:
Calories: 27
Total fat: 1g
Saturated fat: <1
Carbohydrates: 4g
Protein: 1g
Fiber: 1g
Sodium: 2mg
Exchanges: 1 Vegetable
Source: AICR

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