Lemon Cilantro Eggplant Dip
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.
Ingredients
2 whole eggplants
4 clove garlic
3 tbsp. tahini
3 tbsp. fresh lemon juice
salt
1/4 c. loosely packed fresh cilantro or mint leaves
Toasted or grilled pita wedges
Carrot and cucumber sticks and red or yellow pepper slices
Instructions
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.
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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