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Baked Eggplant Dip

Yield 12 servings (serving size: 1/4 cup dip and 3 pita wedges)
For a traditional and beautiful seasonal garnish, sprinkle this classic Middle Eastern appetizer with pomegranate seeds. You can also try the dip as a sandwich spread.

Ingredients

  • 2 medium eggplants (about 3 pounds)
  • 1/3 cup tahini (sesame-seed paste)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon grated onion
  • 1 tablespoon minced garlic (about 3 cloves)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 tablespoon chopped fresh parsley
  • 6 (6-inch) pitas, each cut into 6 wedges

Nutrition Information

  • calories 148
  • caloriesfromfat 27 %
  • fat 4.5 g
  • satfat 0.6 g
  • monofat 1.5 g
  • polyfat 2 g
  • protein 5.1 g
  • carbohydrate 23.8 g
  • fiber 1.4 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 312 mg
  • calcium 44 mg

How to Make It

  1. Preheat oven to 450°.

  2. Pierce eggplants several times with a fork; place on a jelly-roll pan. Bake at 450° for 1 hour or until tender. Remove from baking sheet. Cool slightly; peel. Drain pulp in a colander 30 minutes.

  3. Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth. Place dip in a serving bowl; sprinkle with parsley. Serve with pita wedges.