MEDITERRANEAN EGGPLANT DIP {BABA GHANOUSH}

SERVES 6; ¼ cup per serving
Do you love getting eggplant dip when you’re out at a restaurant? This dip is so easy to make you can now prepare it whenever you want it at home. It’s delicious served with fresh vegetables. For a unique flair, serve spoonfuls on endive leaves and garnish with a sprinkling of paprika.
Total prep, cooking, and pressure release time: 21 minutes
1 tablespoon olive oil
1 medium eggplant (about 1 pound), peeled and cut into 1-inch cubes
4 medium garlic cloves, minced
½ cup fat-free, low-sodium vegetable broth, such as on this page
2 tablespoons fresh lemon juice and 2 tablespoons fresh lemon juice, divided use
½ teaspoon paprika (smoked preferred) and (optional) paprika to taste, divided use
2 tablespoons tahini
Carrot sticks, red bell pepper strips, cucumber slices, and endive leaves (optional)
1. Heat the oil in the pressure cooker on sauté. Cook the eggplant for 3 minutes, or until the edges are lightly browned, stirring frequently. Add the garlic and cook for 30 seconds, stirring frequently. Turn off the pressure cooker.
2. Stir in the broth, 2 tablespoons lemon juice, and ½ teaspoon paprika. Secure the lid. Cook on high pressure for 3 minutes. Quickly release the pressure.

Reserving the cooking liquid, drain the eggplant. Transfer the eggplant to a food processor. Add the remaining 2 tablespoons lemon juice and the tahini. Process until smooth. Add 1 to 2 teaspoons reserved cooking liquid for a thinner consistency. Lightly sprinkle the dip with the remaining paprika to taste.
4. Serve with carrot sticks, bell pepper strips, cucumber slices, and endive leaves.
PER SERVING
Calories 75
Total Fat 5.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0 mg
Sodium 14 mg
Carbohydrates 7 g
Fiber 2 g
Sugars 3 g
Protein 2 g
Dietary Exchanges
1 vegetable, 1 fat

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