Being the hummus addict that I am, going Paleo has posed some challenges in the snacking department. There are times when hunger may creep in between meals or times when when I need to bring something to a social gathering that's tasty, easy-to-grab, and also healthy.

Babaganoush to the rescue! This dish is like a vegetable based version of hummus and is actually much lower in calories. Plus, because eggplant is the main ingredient, it's high in fiber and bursting at the seams with antioxidants.


Ingredients:
-1 medium size eggplant
-2 Tbsp. sesame tahini
-1 Tbsp. fresh squeezed lemon juice
-1/2 tsp. sea salt
-2 cloves garlic (pressed)
-cilantro or parsley (small handful chopped)
*Optional garnishes (extra virgin olive oil, chili powder/paprika, chopped roma tomatoes, additional cilantro/parsley)

Step 1: Preheat oven to 400 degrees F. Prick eggplant with several small slits and place directly on oven rack. Allow to roast for 30-40 minutes or until eggplant is very tender.

Step 2: Remove eggplant with oven mittens, set aside, and allow to cool a few minutes.

Step 3: When eggplant is cool enough to handle, cut down middle and peel away purple skin. Should peel away easily leaving only flesh.

Step 4: Add eggplant and all remaining ingredients to food processor. Blend until smooth. (If you prefer your babaganoush chunkier, then mash ingredients together in bowl with a masher or pestle). Taste and add additional lemon juice or salt according to taste.

Step 5: Garnish with diced tomatoes, 1 tsp. evoo and additional cilantro. Chill at least 1-2 hours ahead and serve with raw veggies, whole grain crackers, pita, or even some meatballs or grilled kabobs.

I am loving some babaganoush right now! Once again, going Paleo has motivated me to try something new, and I will definitely be making this again in the future. It's almost unbelievable how low cal this is! Next time you need a healthy appetizer or snack, try this one out. You'll never spend $5 on a tiny little container of store made babaganoush again! Double or triple the recipe if you're serving a large party.

Nutrition Facts for Entire Recipe (using 1 eggplant):
397 calories
24 g fat
40 g carbs
12 g protein
16 g fiber
*Based on entire recipe made with 1 eggplant and garnished with 1 tsp. extra virgin olive oil and 1/4 cup diced roma tomatoes. Even if you ate 1/4 of the recipe yourself, it's less than 100 calories!