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Eggplant, garlic, and tahini are key ingredients in this Middle Eastern puree. Serve it as either a spread for sandwiches or as a dip with vegetables or pita bread.

Recipe by Oxmoor House January 2006

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Recipe Summary

prep:
8 mins
cook:
1 hr
additional:
1 hr
total:
2 hrs 8 mins
Yield:
9 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Pierce eggplant several times with a fork; place on a foil-lined baking sheet. Bake at 400° for 1 hour or until tender. Cool slightly. Cut eggplant in half lengthwise, and place, cut sides down, in a colander; drain 30 minutes. Scrape out eggplant pulp; discard shell.

  • Place parsley and garlic in a food processor; pulse 6 to 7 times until minced. Add eggplant pulp, lemon juice, and remaining ingredients; process until smooth. Spoon into a bowl; cover and let stand at room temperature 30 minutes to allow flavors to blend.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

61 calories; fat 3.5g; saturated fat 0.5g; protein 1.7g; carbohydrates 7.4g; iron 0.5mg; sodium 136mg; calories from fat 46%; fiber 0.3g; calcium 18mg.
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