Baked Eggplant Dip

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

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Nutritional Information

Amount per serving
  • Calories: 148
  • Calories from fat: 27%
  • Fat: 4.5g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 2g
  • Protein: 5.1g
  • Carbohydrate: 23.8g
  • Fiber: 1.4g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 312mg
  • Calcium: 44mg


  • 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


  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.
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