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Nutrition News: Celebrate a World of Flavors

Charlyn Fargo on

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil, more for serving

2 garlic cloves

1/2 teaspoon sea salt

Finely chopped parsley, for garnish

Pinch of smoked paprika

Pinch of red pepper flakes, optional

 

Pita and veggies, for serving

Preheat the oven to 400 degrees F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside. Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic and salt in a food processor and pulse until smooth. Transfer to a serving dish; sprinkle with parsley, smoked paprika and red pepper flakes, if using. Serve with pita and veggies. Serves 4 (serving size: 1/4 cup).

Per 1/4 cup: 120 calories; 2 grams protein; 8 grams carbohydrates; 10 grams fat (1 gram saturated); 0 milligrams cholesterol; 4 grams fiber; 190 milligrams sodium.

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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.

 

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