Yes, babaganoush usually contains lots of fat due to the
tahini, and possibly the addition of oil. In fact, many
dips like that (sundried tomato paste, red pepper spread,
for example) contains LOTS of oil if you buy them in the
Keep looking and keep trying! There is a WONDERFUL red
pepper spread called Agvar, or Ayjar, or something like
that, that I found in Croatia and have since found in a
Mediterranean grocery store here in Berkeley. It is made
delicious by roasting the peppers a VERY long time (hours).
If it is made correctly, it has no oil, just red peppers and
garlic. Incredibly delicious.
And here is a recipe I got from fatfree a long time ago. I
was never one to miss guacamole in the first place, so it took
me a while to try this recipe. Boy is it delicious! And easy!
I was very impressed:
* Exported from MasterCook *
Recipe By : FF archives
Serving Size : 12 Preparation Time :0:30
Categories : Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound asparagus spears -- cut 1 inch long
3/4 cup water
2 Tablespoons nonfat yogurt
1 Tablespoon lemon juice
1 medium tomato -- seeded and chopped
2 Tablespoons green onion -- sliced
1 teaspoon ground cumin
1 clove garlic -- minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
Combine asparagus and water in a 2-quart saucepan. Bring to a boil over
medium-high to medium-low heat. Simmer 8-10 minutes, or until asparagus is
tender. Rinse with cold water; drain. Blot asparagus with paper towel to
remove excess moisture. Combine asparagus, yogurt and lemon juice in a food
processor or blender. Process until smooth. In a medium mixing bowl,
combine asparagus mixture and remaining ingredients. Chill, if desired.
Serve with raw veggies or tortilla chips. Makes 12 servings.
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NOTES : The asparagus should be about 2 cups, the tomato about 1 cup.