Chef Johns Baba Ghanoush

No matter what you’re grilling this summer, chances are good you’re going to have more hot coals than food to cook on it, which makes baba ghanoush the perfect post-barbecue recipe. This is a wonderfully savory yet refreshing vegetable dip.

Step: 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.

Step: 2

Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

Step: 3

When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

Step: 4

Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

Step: 5

Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in mint and parsley.

Per Serving: 111 calories; protein 3.1g; carbohydrates 14.5g; fat 5.9g; cholesterol 0.2mg; sodium 331.1mg.

The time that you’re trying to make less of weight, each fit with body dinner must include protein. Protein make you build fittest , healthy eating muscles and it helps you to feel full and more filled longer. Use these dinner recipes and guides to fill your bowl with protein-rich foods .

Some of dieters eat salad for dinner instead of a traditional meat and potatoes meal . But if you’re not careful , your raw food can contain more fat and calories than the food you’re trying to replace . Make sure do this guide to create a evening salad that keep your diet on track.