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Roasting the eggplant in a small amount of water adds moisture, cutting down on the amount of oil necessary for a smooth and creamy dip. Serve with toasted pita wedges.

Peter Berley
Recipe by Cooking Light September 2002

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Credit: Karry Hosford

Recipe Summary

Yield:
2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Remove white papery skin from garlic head (do not peel or separate the cloves); wrap in foil. Bake at 450° for 45 minutes, and cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.

  • While garlic roasts, place eggplant, cut sides down, in a baking pan. Add water to a depth of 1/4 inch. Bake at 450° for 30 minutes or until tender, and cool 10 minutes.

  • Scrape pulp from eggplant skins; discard skins. Place eggplant, garlic pulp, sesame seeds, and remaining ingredients in a food processor; process until smooth, scraping sides of bowl.

Nutrition Facts

84 calories; calories from fat 20%; fat 1.9g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.3g; protein 2.5g; carbohydrates 12.3g; fiber 1.7g; iron 3.4mg; sodium 336mg; calcium 25mg.
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