Spicy Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 Medium Eggplant, washed, with stalk intactthe juice of 1 lemon1 Tablespoon tahini, or sesame paste1 Tablespoon chopped fresh parsley2 Tablespoons chopped fresh coriander1 teaspoon sambal olek (chili paste)2 cloves garlic, crushed
Makes about 1 1/2 cups of dip - enough for 8 servings.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 53.9
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 40.1 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.6 g
- Protein: 1.3 g
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