Friday, November 6, 2009



1/2 large eggplant, baked to softness and peeled (I had this left over from a couple of days ago--obviously it would make sense to bake a whole one and double the rest of the ingredients for the recipe.)
1 can chick peas / garbanzo beans, drained
2 cloves garlic, mashed
2 tablespoons tahini (260 calories!!!)
1/3 lemon (yes, I put the flesh in, too, but not the peel)
tablespoon dried parsley
water if needed to blend
dash of salt

Combine all ingredients in a blender and puree.

Verdict--Very Good. I made it a bit too thin (adding water), but it's a very satisfying snack with carrots to dip into it. The eggplant gives it a nice extra bite. The whole recipe is about 4 cups, and I estimate about 700 calories, so a generous half cup is under 90 calories.


Breakfast--Leftover blueberry, etc. smoothie from yesterday

Lunch--Salad of romaine, shredded carrot, onion, and red bell pepper topped with refried beans, black beans, and salsa; green grapes

Snack--EGGPLANT HUMMUS and carrots

Supper--Cabbage cooked in the browned bits left after sauteeing bratwurst for the family, but no remaining fat more than a glisten in the pan; 1/2 baked potato underneath, with a couple of tablespoons of plain yogurt on top; 1/4 cup sauerkraut; acorn squash with raisins and pecans (my dessert, really)

Snack--Pear and raw almonds (1/2 ounce or so)


  1. THANK YOU for telling me the link for this recipe!!! I am so going to copy this out and try it asap!

    Happy Thanksgiving!!

  2. Using a whole eggplant with the rest of this recipe was fine, there was no need to double up on anything. It was fantastic.


I'd love to know what you think of these or if you have suggestions for improvements!