This Low Calorie Baba Ganoush is just 98 calories for about 1/3 cup, and it's so easy to make!I cut the cooking time by peeling and slicing the eggplant. And we use parchment paper so we can make this Greek eggplant dip without oil (unless you want to garnish with it). Special Tip: Enjoy this yummy eggplant dip with sliced carrots, cucumbers, and bell peppers to save calories. Pita tastes great, but if you're looking to save calories, try veggies first.
Preheat the oven 425 degrees and line 2 rimmed baking sheets with parchment paper.
Place the eggplant slices and unpeeled garlic cloves on the baking sheets, and roast for 20 minutes.
Flip, and roast 15 more minutes, or until very soft.
Remove the eggplant and garlic from oven and set aside to cool.
To a food processor or blender, combine the tahini, lemon juice and zest, cumin, smoked paprika, and parsley.
Pulse to get everything moving, then blend until smooth.
Add the eggplant to the food processor or blender, and squeeze the softened garlic out of the peels into the food processor or blender.
Pulse to get everything moving, then blend until smooth and creamy, adding water and/or more lemon juice a little at a time to thin as needed. Adding water 1 tablespoon at a time as needed.
Garnish with paprika and a drizzle of olive oil, and serve.