- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 305.2
- Total Fat: 8.5 g
- Cholesterol: 0.0 mg
- Sodium: 187.9 mg
- Total Carbs: 54.5 g
- Dietary Fiber: 16.6 g
- Protein: 11.1 g
Lemon Cilantro Eggplant DipSubmitted by: LINATIKGAL
IntroductionThe light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.
â€¢ 2Â whole(s) (1 pound each) eggplants , each halved lengthwise
â€¢ 4Â clove(s) garlic, unpeeled
â€¢ 3Â tablespoon(s) tahini, sesame puree
â€¢ 3Â tablespoon(s) fresh lemon juice
â€¢ 1/4Â cup(s) loosely packed fresh cilantro or mint leaves, chopped
â€¢ Toasted or grilled pita wedges
â€¢ Carrot and cucumber sticks and red or yellow pepper slices
â€¢ 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).
â€¢ Place eggplant halves, skin-sides up, in foil-lined pan.
â€¢ Wrap garlic in foil and place in pan with eggplants.
â€¢ Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
â€¢ Unwrap garlic.
â€¢ Cool eggplants and garlic until easy to handle.
â€¢ When cool, scoop eggplants' flesh into food processor with knife blade attached.
â€¢ 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.
â€¢ Spoon dip into serving bowl; stir in cilantro.
â€¢ Cover and refrigerate at least 2 hours.
â€¢ Serve dip with pita and vegetables.
Number of Servings: 2
Recipe submitted by SparkPeople user LINATIKGAL.
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Member Ratings For This Recipe
Will give this another try. I was in a hurry and may have overcooked the eggplant. I will add more cilantro. It is BEST served with vegetables. I think it would be fantatic paired with hummus for dipping appetizers. - 3/29/09
Reply from LINATIKGAL (3/30/09)
Glad that you have tried this recipe!The skin should not burn too much as it would taste sour.Use a fork to prick the eggplant for the flesh should be very soft.Variance:a tomato cut in quarters in oven and a drop of vinegar and olive oil after you have blend it with a pinch of ground black pepper