Eggplant and White Bean Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 roasted eggplant, flesh scooped out1 head of garlic, roastedjuice of one lemon1 tbsp tahini2/3 cup white beanssalt to taste, if desired
Preheat oven to 400 degrees.
Take a large eggplant and poke several holes all over it with a fork.
Place on oven rack with pan underneath to catch juices.
OR - wrap eggplant lightly in foil and place on hot outdoor grill over medium heat.
Cook until eggplant is soft all the way through.
When the eggplant has cooled, peel back the skin and scoop the flesh out.
In a food processor, combine eggplant flesh and the rest of the ingredients, and blend until smooth.
Best if allowed to chill for at least 3 hours before serving.
Enjoy as a vegetable or cracker dip, with grilled pitas, or as a sandwich spread.
Number of Servings: 8
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
Take a large eggplant and poke several holes all over it with a fork.
Place on oven rack with pan underneath to catch juices.
OR - wrap eggplant lightly in foil and place on hot outdoor grill over medium heat.
Cook until eggplant is soft all the way through.
When the eggplant has cooled, peel back the skin and scoop the flesh out.
In a food processor, combine eggplant flesh and the rest of the ingredients, and blend until smooth.
Best if allowed to chill for at least 3 hours before serving.
Enjoy as a vegetable or cracker dip, with grilled pitas, or as a sandwich spread.
Number of Servings: 8
Recipe submitted by SparkPeople user CAKE-OR-DEATH.
Nutritional Info Amount Per Serving
- Calories: 45.2
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 61.9 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 2.7 g
- Protein: 2.0 g
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