(No Fat) BabaghanoojI've been making this recipe for years. I eliminated the oil in the original recipe ages ago, and never even missed it. It's wonderful as an appetizer - especially on a warm summer day, or for lunch as a delicious alternative to salad .

(No Fat) Babaghanooj

- 1 (2 1/2-3 lb.) eggplant - you'll need 2 cups of cooked eggplant for this recipe.
- 1/4 cup coarsely chopped onion
- 1 clove garlic, minced
- 1 Tbsp. lemon juice
- 1/8 tsp. pepper
- 1 tsp. salt

Pita bread
Veggies for dipping

Pierce the eggplant 5 or 6 times with a fork and microwave it on high until very soft and collapses a bit. Approx. 15 minutes. Place cooked eggplant on cutting board and let cool until you can handle it.

When cool enough, slice the eggplant in half and scrape out the entire insides with a spoon - until just the skin and stem remain. (Discard skin and stem.)

Place the eggplant scrapings and all other ingredients in a bowl and puree until very smooth. (I like to use a puree wand, but a small food processor works fine.)

Cover and chill 2 hours or overnight.

Cut the pita into wedges and toast in oven until crisp on the outside and a bit soft on the inside.

Arrange the veggies and pita around a bowl of the chilled Babaghanooj and enjoy. So Good!

(Babaghanooj keeps for several days when stored, covered, in the fridge. I like to scoop some out and snack on it with veggies while I'm preparing dinner.