½	cup water
1	large eggplant, peeled and cubed
1	large vidalia onion diced
1	Tbs tomato puree, no salt added
¼	tsp freshly ground black pepper
2	large garlic cloves, minced
1	Tbs extra virgin olive oil
1	tsp honey
1	Tbs toasted sesame seeds
Juice	of ½ lemon
4	small pita breads, salt free (quartered and toasted)
2	Tbs tahini

In large pot add all ingredients (except pita bread, lemon, sesame seeds). Cook on medium flame and stir often until eggplant is tender (about 30-35 minutes, add water if needed). Pour pot’s ingredients into blender and blend until smooth, then scoop out of blender into mixing bowl. Add lemon juice and sesame seeds and mix well. Chill for 35-50 minutes. Scoop equal portions, then enjoy with 1 toasted pita quarter for scooping. Yield is three cups.

YIELD: 4 servings

Each serving contains approximately: Calories 223, Fat Calories 86, Fat 10g, Saturated Fat 1.2g, Cholesterol 0mg, Protein 6g, Carbohydrate 31g, Dietary fiber 7g, Sodium 156mg, Omega 3 fatty acids 0.1g

From The Rice Diet Cookbook, available now at the Rice Diet Store.