Grilled Baba Ghanoush
Grilling the eggplant adds a charred note to this classic Middle Eastern dip. Let the slices steam after cooking so the flesh becomes even more tender. Serve with toasted pita, sliced cucumber, or fennel.
Recipe by Cooking Light June 2016
Credit: Erin Kunkel Styling: Chelsea Zimmer
137 calories; fat 11.1g; saturated fat 1.5g; mono fat 6.5g; poly fat 2.5g; protein 3g; carbohydrates 9g; fiber 4g; iron 1mg; sodium 186mg; calcium 27mg; sugars 3g; added sugar 1g.