This makes a zingy dip that you don't have to feel guilty about eating. Low in calories and fat, it's still big in flavor, and tastes particularly good served with toasted pita chips, carrot sticks, or flatbread.

Eggplant Dip

• 2 medium eggplants
• 2 large cloves of garlic
• 1/3 cup (or more) fresh lemon juice
• 2 teaspoons olive oil

Cut eggplant in half lengthwise and place, face down, on a baking sheet sprayed with cooking spray. Place in the oven at 375 degrees. Also put 2 peeled garlic cloves in the oven with the eggplant (cover the garlic with a bit of foil so it doesn't get too browned). Cook for 35-40 minutes until eggplant is soft. Cool. Scrape out inside of eggplant with a fork and mix with lemon juice, olive oil, and crushed roasted garlic. Add salt if desired. Chill for a few hours. Makes 6 servings. [0 WW points per serving].

Optional - add more lemon juice or more roasted garlic if you want it to have a stronger taste.