Weight Watchers Points: 1 per serving
1 large (1 1/2 lb.) eggplant
14 sun-dried tomatoes (if oil-packed, drained and rinsed thoroughly)
10 garlic cloves, peeled
2 Tbsp. fresh lemon juice
1 tsp. dried oregano
1 tsp. olive oil
1/4 tsp. ground cumin
1/4 tsp. crushed red pepper flakes
Preheat the oven to 450 degrees.
Halve the eggplant lengthwise; cut two deep slits into each of the cut sides. Insert the tomatoes and garlic into the slits. Place the eggplant in a 12 x 8" baking pan; bake, covered, until the eggplant is tender, about 45 minutes. Cool until comfortable to handle, about 15 minutes.
Scoop out the eggplant pulp, tomatoes and garlic; place in a blender or food processor. Add the lemon juice, oregano, oil, cumin and pepper flakes; puree. Transfer to a serving bowl and serve at room temperature with pita triangles or vegetables.
NOTES: We haven't tried this recipe yet.