Tuesday, January 02, 2018
Tried a new recipe today, Moroccan Roasted Eggplant Dip. It has garlic, cumin, lemon juice, parsley, smoked paprika, plain Greek yogurt, salt along with the 2.5 pound eggplant that is roasted about an hour at 400 degrees until it is brown and "collapsed." I was surprised how easy it was to spoon all the cooked eggplant and leave only the peel. I used my Nutribullet to puree it. I liked it a lot, especially with celery and green pepper strips; didn't like it so much with carrot strips. It seemed a lot like hummus except lighter. I suspect it would be good with chickpeas added, too. I will make it again. It counts zero points on the new Weight Watcher Freestyle program. I was going to post a picture of my creation, but the picture didn't do it justice, so just take my word for it. Tasty.
Hoping everyone is feeling great!