Ooof! After all the super-sugary sweets of the holidays, something savory is just the thing to start off 2010. This simple, delicious baba ganoush makes the perfect post-workout snack, so it’s especially good for all those newly minted gym rats. Served with fresh cut veggies or traditional pita, this dip will keep you happily munching all year. (OK, you’ll have to make it more than once.)
What You Need:
2 large eggplants
2 cloves garlic, minced
1/4 cup tahini
Juice of one lemon
Salt and pepper to taste
What You Do:
1. Preheat oven to 400 degrees. Poke several holes all over the eggplants and bake on a cookie sheet or shallow pan for 30 minutes, or until the skin is shriveled.
2. Remove eggplants from the oven and place in a large bowl. Let cool for 5 minutes. Cut off the stem tips and slice each eggplant in half lengthwise. Scoop out the flesh and transfer to another bowl. Discard the skin.
3. With a sharp knife, cut the eggplant into small pieces. It should be soft enough to become mushy as you cut it. Add the garlic, tahini, and lemon juice, and mix with a fork. Season with salt and pepper to taste. Chill until ready to serve.