Mediterranean Eggplant Dip
- Total Time
- 45 minutes
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Ingredients
- 2pounds eggplant
- 1 or 2cloves of garlic, pressed
- ¼cup tahini (Middle Eastern sesame paste)
- ¼cup lemon juice
- 6ounces peeled, chopped tomatoes (about 1 cup)
- ½pound green and/or red peppers, diced
- 8scallions, sliced, or about 1 cup
- ¼cup chopped parsley
- 2teaspoons salt or 1 tablespoon spiced salt
Nutritional analysis per serving (18 servings)
41 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 198 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
- Step 3
Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
- Step 4
When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
- Step 5
Taste for salt; add more if necessary.
- Step 6
Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.
Private Notes