Can a dip that tastes this good really be healthy? Oh yeah. For one, unlike most traditional baba ganoush recipes, this one uses no oil. Not even olive oil. All oils are damaging to the endothelial lining of our arteries. And it’s pretty easy to cook without it. So why use it?
The main star in this appetizer–the stunningly beautiful, deep purple eggplant (or ‘aubergine’)–is a nutrient dense food that’s high in fiber and antioxidants, and low in calories. You probably know by now that the most colorful fruits and vegetables tend to have the most antioxidants, and this is certainly true for eggplant.
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