BABA GHANOUSH
CHEF’S BLENDER
Prick 1 medium (about 1 lb.) eggplant all over with fork. Place in baking pan, and bake at 400º F for 40 to 50 minutes, or until soft. Cool 10 minutes; peel and cut into chunks, reserving any liquid. Place baked eggplant with liquid and remaining ingredients except parsley and olives in blender jar. Cover and blend at High about 10 seconds, or until smooth; scrape sides of jar if necessary. Garnish with parsley and olives, if desired.
BAR BLENDER
Follow directions for Chef’s Blender. The Bar Blender runs at the equivalent of High speed in the “On” position.
Yield: 16 servings (2 tablespoons per serving).
Per Serving: About 70 cal, 2 g pro, 4 g carb, 6 g total fat, 1 g sat fat, 0 mg chol, 75 mg sod.
2 tablespoons olive oil
1large clove garlic, cut into quarters
1⁄2 cup tahini (stir well before measuring)
1⁄3 cup lemon juice
1⁄2 teaspoon salt
Chopped fresh parsley,
if desired
Olives, if desiredECIPES
RLENDER
B
47
