1 medium eggplant	1 medium tomato, peeled, seeded and chopped	2 tbsp. chopped onion
2 garlic cloves, minced	3 tbsp. purchased tahini	2 lemon juice
¾ tsp. salt	1 tbsp. chopped fresh parsley

1. Heat oven to 400°. Line 15x10x1" baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
2. Bake for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
3. Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
4. Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as a spread with toasted pita bread wedges, sliced french bread or crackers.

Recipe Facts:
This recipe resembles baba ghanoush, a Middle Eastern eggplant spread. Our recipe features the non-traditional addition of tomatoes and onions.

Ingredient Info:
Like tomatoes and potatoes, eggplant is a member of the nightshade family. Eggplant grows in a variety of shapes and xizes, from large pear-shapes to slender zucchini-shapes. Its color ranges from white to purple to striped. Purchase firm, unblemished eggplant without any soft areas.

Tahini is a thick paste made from ground sesame seeds. Common in the Middle East, tahini is an ingredient in hummus and baba ghanoush.

Serving Size: 1 tablespoon
Calories: 20
Calories from fat: 10
Dietary exchanges: Free