Baba Ghanouj for diabetes

Serve this as a spread with pita bread, or as a dip with crudités. For a nice lunch, serve a Middle Eastern “combo” plate with this baba ghanouj, Tabouli, and Cucumber Feta if that fits in together with your food plan.

1 medium eggplant (1 pound)
1⁄4 cup tahini
2 tablespoons fresh lemon juice
2 cloves garlic, minced
1⁄4 teaspoon ground cumin
1⁄ 8 teaspoon ground red pepper
Salt to taste

1 Preheat oven to 400°F.
2 Pierce the eggplant with a fork and bake on an oven rack 40 minutes or until soft (you may want to put some foil on the floor of the oven to catch any drips). Cut the eggplant in half and scrape off all the flesh into a food processor fitted with a steel blade. Discard the skin.
3 Add tahini, lemon juice, garlic, cumin, pepper, and salt; cover and process until smooth.

SERVES: 8
Diabetic Exchanges: 3⁄4 vegetable; 3⁄4 fat
R E D U C E D FAT : Reduce the tahini to 2 tablespoons; add 1 extra clove garlic and 1 tablespoon more lemon juice.
Diabetic Exchanges: 3⁄4 vegetable; 1⁄2 fat