• 1 large eggplant, halved
• 1/4 cup tahini
• 2 cloves garlic, crushed
• 2 Tbs. lemon juice
• 3 Tbs. cold water
• 1 tsp. red pepper flakes, crushed
• 1 Tbs. olive oil
• 1 tsp. sea salt
• 4 roma tomatoes, seeded and diced
• 3 Tbs. fresh Italian parsley, chopped

Score eggplant flesh with a knife and sprinkle with sea salt. Set aside 30 minutes. (This extracts bitter juices from eggplant.) Preheat oven to 450°F. Wipe the beads of liquid from the surface of the eggplant with a towel. Place on an oiled baking sheet and bake 25 minutes or until charred and shriveled. Allow to cool. Squeeze to remove juices, peel and roughly mash. Combine tahini, garlic and lemon juice in a food processor. Thin with cold water as necessary. Add eggplant, pepper flakes, oil and sea salt to taste. Purée. Garnish with tomatoes and parsley.

Per serving: calories 194, fat 12.5g, 53% calories from fat, cholesterol 0mg, protein 5.6g, carbohydrates 19.7g, fiber 7.5g, sugar 9.6g, sodium 165mg, diet points 3.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.1, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 2.7, Sugar: 0.0, Very lean meat protein: 0.0

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