Homemade Healthy Babaganush
One Serving – makes one 1/2 cup all for YOU!
One green, and either 2.5 condiments or one healthy fat (your choice!)
Take 2 Asian eggplants. Bake in the oven at 350 degrees until wrinkly, about 20 mins.
Cut in half, use spoon to scoop out the mushy insides.
The insides measure 1/2 cup. (1 green)
Put into food processor. Place 1 tsp minced garlic (one condiment), 1 tsp lemon juice (.5 condiment), and 1 tablespoon Walden Farms tangy mayonnaise (one condiment)
OR 1.5 tbsp light mayo (1 healthy fat). Salt & pepper to taste.
Swirl it just enough to make it mushy and uniform and there you have it – 1/2 cup serving of deliciousness.
I created this recipe because I just LOVE babaganush and didn’t understand why it had to be so fattening when bought in a container. I just love to dip my chicken into this. I also love making mini cauliflower wraps or spaghetti squash wraps and eating my chicken with the babaganush inside them like soft tacos. Mmmmm!