Baked Eggplant Dip

recipe
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.

Yield:

12 servings (serving size: 1/4 cup dip and 3 pita wedges)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 450°.

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.

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.

Note:

Lia Huber,

Cooking Light

November 2006
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