Despite its regal purple robe, the eggplant is quite a chameleon. It quietly carries more assertive flavors like the sesame taste of tahini yet retains its own distinct texture. I warn you, this dip is addictive. But with raw veggies or low-fat chips, it’s a guilt-free indulgence.
Ingredients
- 2 large eggplants
- 1 tbsp fresh lemon juice
- 2 tbsp tahini (sesame seed paste)
- 2 cloves garlic, finely minced
- Salt and pepper to taste
- 2 tbsp finely chopped Italian parsley
How to Make It
- Preheat oven to 400 degrees. Spray or brush baking sheet with canola oil.
- Halve the eggplants and place cut-side down on the baking sheet. Roast for about 40 minutes or until pulp pierces easily with a fork. Remove from oven and allow to cool.
- With a large spoon, scoop out the pulp, discarding the seeds and skin.
- Transfer pulp to food processor. Add lemon juice, tahini, and garlic. Process until smooth.
- Season with salt and pepper, spoon into a serving bowl, and garnish with parsley.
- Serve with raw vegetables or low-fat chips.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 17 kcal Calories from Fat: 9 kcal |
|
% Daily Value*
|
| Total Fat 1 g 3% |
Trans Fat 0.0 g |
Sodium 1 mg 0% |
carbohydrates 3 g 2% |
Dietary Fiber 1 g 3% |
Protein 1 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |