Debi's Lite Baba Ghanouj

Debi's Lite Baba Ghanouj
Stolen right straight word for word from Debi's Blog
Makes 4 servings

1 c (240 g) pulp of roasted and peeled eggplant, not drained (freeze any remaining) (6.14)
2 T tahini (be sure to blend the oil and paste that separates) (2.5)
2 T Real Lemon Juice (0)
1 t minced garlic (or 2 cloves) (.83)
1 t salt or to taste
2 t olive oil (0)


Total carbs = 9.47 Carbs per serving = 2.37

Mash garlic and salt in a mortar with pestle until it's a fine paste. In food processor add eggplant pulp, tahini, Real Lemon Juice, and garlic paste. Pulse until almost completely blended. It should change to a lighter color. Blend again, drizzling olive oil through the top of the processor. Stop and taste. Add more salt if needed. Sometimes a tad more lemon is needed too. Tastes even better if flavors are allowed to blend an hour or so.
 

Traditionally, Lebanese serve with olive oil in center, garnished with either pomegranate seeds, chopped parsley, or paprika. It is eaten by tearing pieces of Lebanese bread to use as a scoop.