Ridiculous, really, but I forgive it because it is such a dang tasty spread, yummy on crackers, pitas, veggies, toast, in sam-iches, you name it. Not cereal though, that would be disgusting.

I wanted fat free Baba Ganoush, because that’s how I roll, so I made some. And then I learned something, which is all we can really hope for, right?

I learned that, Baba Ganoush, unlike most things, improves with age. It does not become crotchety and scared of technology, telling the same stories thrice times an hour; instead it becomes more flavourful and delicious on sour dough rye toast.

(photo courteousy of http://www.me3dia.com)

Maybe Tomorrow, Babe, I’m Just Not That Into It Tonight Baba Ganoush

Ingredients

• 1 bulb garlic
• 1 medium-large eggplant
• olive oil cooking spray
• 1/4 light silken tofu or low fat vegan mayonnaise
• 1/2 tsp sea salt
• juice of one lemon

Method

1. Preheat oven to 400 degrees Fahrenheit. Cut eggplant in half length wise and make three, deep, diagonal slits in the fleshy bits, down the length of each half. Sprinkle lightly with sea salt and spritz with cooking spray.
2. Remove the papery outer layer from garlic and slice off at least the top 1/2 centimeter of the bulb to expose cloves. Spray lightly with cooking spray and wrap entire bulb loosely in aluminum foil.
3. Lay eggplant halves sliced side up on a parchment lined cookie sheet along with garlic package. Bake for 45 minutes to 1 hour, until the fleshy bits of each vegetable are super soft. Allow veggies to stand until they are cool enough to handle.
4. Removes seeds from eggplant (they get scared from the heat and bunch right up, making them easy to scoop out).
5. Scrape the flesh from both halves of the eggplant into the bowl of a food processor or blender, along with 2-4 cloves of roasted garlic*, tofu, salt and lemon juice. Puree until smooth.
6. Refrigerate overnight for a rollicking good eat or, for those of you with no self control (pick me!) eat it right away for instant gratification, but mediocre performance. Serve with fresh cut veggies, pitas, not cereal.

*Use the rest of the head of garlic for tasty toasts: mash it up with some rosemary and rock salt to taste and spread it on your favourite crusty bread for a fat free take on traditionally fatty garlic bread.