Happy National Nutrition Month! The theme for this year is “Bite into a Healthy Lifestyle”. The first thought that popped into my mind when I heard the theme was carrot and celery sticks. Something about the crunch and fresh taste of raw veggies epitomizes that idea to me.
However, I’m going to be completely honest with you. I really don’t like eating raw veggies without some sort of dip. I know that is very un-dietitian of me. But I need my ranch, peanut butter, something to help get them down. I especially like this baba ganoush, since it is veggie based. It’s like getting an extra dose of veggies as I’m eating my carrots. Win!
Baba Ganoush (Makes about 1 ½ cups)
1 large eggplant
⅛ teaspoon salt
2 tablespoons tahini
2 tablespoons lemon juice
¼ cup chopped fresh dill
2 tablespoons feta cheese crumbles
1. Preheat oven to 450.
2. Prick eggplant all over with a fork. Place on a foil lined baking sheet. Bake about 20 minutes, until it is soft inside. Let it cool until you are able to handle it. Cut in half lengthwise, let any water drain, and then scoop the pulp into a food processor.
3. Add salt, tahini, lemon juice, and most of the dill to the food processor. Blend until smooth. Garnish with remaining dill and feta just before serving.
Nutritional Information (Amount per ¼ cup)
Protein: 2 g
Fat: 3.5 g
Saturated Fat: 1 g
Cholesterol: 3 mg
Carbohydrates: 6 g
Fiber: 3 g
Sodium: 85 mg
Recipe Notes: Most recipes include garlic. I made this once with garlic and found the raw garlic way too overpowering. I opted not to add it the second time and didn’t seem to miss it. However, I am pregnant, so my tastes are a little sensitive. I would keep the garlic to one small clove, finely minced, if you were to add it. Parsley is more traditional than dill. But I had dill on hand, and I really liked the flavor punch. Parsley would be a more mild herb to add, if you don’t like dill.
Source: slightly adapted from Ellie Krieger
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