Babaganoush

Babaganoush is another good summer favorite. It's basically a roasted eggplant hummus, and so it's perfect served cold for a hot summer day. I use japanese eggplant because they are mild and have less seeds but you can use any sort of italian eggplant. Remove the skin if desired, I prefer to keep it in for the fiber.

Ingredients:

• 2 japanese eggplant
• fresh basil
• tahini paste
• lemon juice
  
• roasted garlic or dried garlic granules
• salt
• pepper
• paprika
• dried onion flakes

Directions:

• Cut eggplant in half
• Spray with cooking spray or oil
• Roast eggplant in oven until tender
• Cut eggplant into pieces
• Use food processor to blend eggplant, basil, tahini and lemon juice
• Mix in spices
• Refridgerate

Use with veggie crudites such as carrots, celery and cucumbers.
Serve with warm pita bread or as a sandwich spread.

Enjoy!