1 medium eggplant (1 #)
4 tsp fresh lemon juice
1 tsp extra-virgin olive oil
1 garlic clove, minced
1 tsp paprika
3/4 tsp ground coriander
3/4 tsp salt
4 small pita breads
1- Preheat the oven to 425F. Line a baking sheet with foil; spray with cooking spray.
2- With a knife, pierce the eggplant several times; place on the baking sheet. Roast, turning once or twice, until soft and the skin in charred, , about 45 minutes; let stand until cool enough to handle. Peel off the skin.
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.
For 1/4 cup dip and 1 pita: Cal 133, Fat 2g, Fib 4.
Source: Weight Watcher's New and Complete Cookbook, P. 40.
1 can 14 1/2 oz can garbanzo beans, drained and rinsed
1/4 cup Kalamata olives, pitted
1/4 cup roasted red peppers
2 tsp garlic, finely chopped
3 T lemon juice
1 tsp olive oil
salt and pepper to taste
Blend in a food processor, scraping sides occasionally. Serve with raw veggies.