Babaganoush

Babaganoush - 8 servings
Preheat oven to 400°

You'll need:
2 large eggplants (about a pound)
1 medium red tomato
1 thick slice red onion (about 1")
1 Tbs ground nutmeg
2 tsp crushed garlic
Juice from 1/2 medium lemon
2 Tbs Tahini
3 Tbs pine nuts (pignoli)
4 Tbs EVOO

Place eggplants on baking sheet.
Bake for 35-40 minutes, until tender.

Once cooked, remove the eggplant from the oven and allow to cool.

Once cool, peel the skin and discard, cut up the eggplant and place in large bowl.

Set aside 2 Tbs of olive oil in a small bow, add the remaining olive oil to the eggplant; then add all remaining ingredients (except the pine nuts) and blend with an immersion blender until smooth.

To serve drizzle with olive oil and pine nuts. Serve with tomatos, cucumbers, celery or any other non-starchy vegetable you like!

Per Serving (8):
16g fat
12g carbohydrate
3g protein
NOTE: Carbohydrate is net; total less fiber