Pierce the eggplant all over with a fork or knife tip. Line a rimed baking sheet with parchment paper, and mist with cooking spray or olive oil. Place on baking sheet and roast the eggplants whole for about 20-25 minutes.
Cut in half and place in a sieve over the sink or a bowl for about 5 minutes to drain any extra liquid. Scoop the contents into a food processor or blender, and dispose of the skin.. Pulse a few times until it has a thick, chunky consistency.
Add remaining ingredients and pulse a few times until just combined. Season with additional salt and pepper as needed.
Notes
The entire recipe makes 6 servingsThe serving size is about 1/4 cup
Nutrition
Nutrition Facts
LIGHT BABA GANOUSH RECIPE
Amount per Serving
Calories
80
% Daily Value*
Fat
2.5
g
4
%
Saturated Fat
0.3
g
2
%
Cholesterol
1
mg
0
%
Sodium
32
mg
1
%
Potassium
471
mg
13
%
Carbohydrates
13.9
g
5
%
Fiber
6.9
g
29
%
Sugar
7.4
g
8
%
Protein
2.9
g
6
%
Calcium
40
mg
4
%
Iron
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.