Spicy Eggplant DipSubmitted by: SEAGULL4
1 Medium Eggplant, washed, with stalk intact
the juice of 1 lemon
1 Tablespoon tahini, or sesame paste
1 Tablespoon chopped fresh parsley
2 Tablespoons chopped fresh coriander
1 teaspoon sambal olek (chili paste)
2 cloves garlic, crushed
Pierce the eggplant several times with a fork. Microwave on full power for 7 - 8 minutes, or until soft. Allow the eggplant to cool slightly, and then peel it. Holding onto the stem makes the process easier. Roughly chop the peeled and cooked eggplant and place it in a blender or food processor, along with the juice, tahini, parsley, coriander, sambal olek and garlic. Blend or process until smooth.
Serve with pita chips and/or vegetable sticks. (not included in nutrient calculations). It is optional to drizzle a little olive oil over the dip when you serve it.
Number of Servings: 8
Recipe submitted by SparkPeople user SEAGULL4.