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 BABA GHANOUSH
Courtesy of Lake Austin Spa Resort. Sign up for the Monarch Newsletter from Lake Austin to get more spa cuisine recipes!During the summer months the vegetable gardens at Lake Austin Spa Resort produce a daunting supply of polished purple eggplant – and a garlicky, smoky Baba Ghanoush is one of its very favorite ways to bear this abundance.
1 large eggplant
3 garlic cloves, minced
1/4 cup tahini (sesame seed paste)
3 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
Pierce the eggplant all over 30 to 40 times with a toothpick or small skewer. Roast on a grill or under a broiler for 15-20 minutes until charred and softened. Then, turn once to char and soften the second side. Cool to room temperature. Slice the eggplant into halves vertically. Scoop out the flesh and place in a food processor. Add a little of the charred skin, the garlic, tahini, lemon juice, salt and cayenne pepper. Purée until smooth. Serve with pita crisps (see recipe below). Yield: 48 (1-tablespoon) servings
Pita crisps:
3 pita bread rounds
Cut each pita bread into halves, then split horizontally to form 4 single-layer pieces. Cut each piece into 3 triangles. Arrange the pita pieces on a baking sheet in a single layer. Bake at 300 degrees for 10 to 12 minutes, or until crisp and lightly browned. Yield: 6 servings at 6 chips per serving
Nutrients Per Serving: Cal 12; Prot 1 g; Carbo 1 g; Fat 1 g; 48% Cal from Fat; Sod 25 mg
These and other deliciously healthy recipes are available in FRESH: Healthy Cooking and Living from Lake Austin Spa Resort sold online at Lake Austin Spa Resort's boutique.
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 Have you blogged this recipe? Let us know about it and we'll include your recipe's photograph and a link to your blog. Tweaks and adaptations welcome as long as it remains healthy! Origin should be credited and linked as: Spa Cuisine courtesy of SpaIndex.com: Guide to Spas. Attribution to contributing spa resorts and other sponsors should also be included, when available.
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