Friday, September 16, 2011
I'm a snacker in the worst way. I constantly want to be eating, especially when I'm sitting still. I blame it on my love of flavor, my never ending desire to experience new tastes and new combinations. I'm the person who ends up not taking a bite of someones food because I want mine to be the last flavor that I keep in my mouth. I went through the most ridiculous Goldfish Crackers phase once, and even now I have to seriously limit the amount of cheese in the house because I really will eat it all on it's own standing with the fridge open.
When you're trying to lose what I have now dubbed the "Vegas Fifteen", snacking becomes a much less viable option. I have to really think about it now as opposed to just grabbing anything. It's not just a snack, it's dipping into the calorie pool. No more handful of M&M's for me. I have to be a good little girl, and I have to say, I'm getting a little bored of fruit.
Now, I could eat the occasional cookie for about 150 calories, or I could make myself a little wrap of eggplant dip, cheese and crunchy salad for the same amount of calories. Most of those are in the tortilla, my snazzy eggplant spread comes in at about fifteen calories a tablespoon. The good thing about this is that it's all about texture and flavor. I usually smear a tortilla with a tablespoon or two of spread, sprinkle that with some sharp cheddar cheese, and add in crunchy lettuce or other salad. Right now, I have this crunchy beet salad mix that is hitting the spot quite nicely.
I'm keeping the supplies for this at work, so when someone brings in a hunk of brownies or the candy supply on Allison's desk gets refilled, I can sneak away and make myself something much healthier, more filling, and often less calorific.
I almost feel like I shouldn't be putting this recipe up since it feels too easy, but here it is. You can also serve this as a dip with pita chips, or maybe smear it on some toast. The flavor is deep and just on the cusp of bitter which I actually enjoy.
1 Large Eggplant
3 Tablespoons Low Fat Plain Yogurt
Trim the top and bottom off the eggplant and slice it once lengthwise. Sprinkle the cut sides with a little salt, cumin and coriander. Place it in the oven on a low broil for about 5 minutes, then turn it over so it is skin side up for another 5, then flip it once more. Check to see if it is done. It should be squidgy and falling apart. Let it sit to cool for about ten minutes. Then, scoop the flesh into a small bowl, mix in the plain yogurt and mix very well. You should have a nice gloopy consistency that is mostly smooth. Taste and adjust your seasonings. Add a little lemon juice if you like.
Makes 8-10 Servings.