• 45minutes
  • 10calories

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Nutrition Info . . .

VitaminsA, B3, C
MineralsNatrium, Calcium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 whole(s) (1 pound each) eggplants , each halved lengthwise

  2. 4 clove(s)

  3. garlic , unpeeled

  4. 3 tablespoon(s) tahini , sesame puree

  5. 3 tablespoon(s) fresh lemon juice

  6. Salt

  7. 1/4 cup(s) loosely packed fresh cilantro or mint leaves , chopped

  8. Toasted or grilled pita wedges

  9. Carrot and cucumber sticks and red or yellow pepper slices

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450 degrees F. Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). Place eggplant halves, skin-sides up, in foil-lined pan. Wrap garlic in foil and place in pan with eggplants. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. Unwrap garlic. Cool eggplants and garlic until easy to handle.

  2. When cool, scoop eggplants' flesh into food processor with knife blade attached. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. Spoon dip into serving bowl; stir in cilantro. Cover and refrigerate at least 2 hours. Serve dip with pita and vegetables.


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