Lemon Cilantro Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
• 2 whole(s) (1 pound each) eggplants , each halved lengthwise • 4 clove(s) garlic, unpeeled • 3 tablespoon(s) tahini, sesame puree • 3 tablespoon(s) fresh lemon juice • Salt • 1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped • Toasted or grilled pita wedges • Carrot and cucumber sticks and red or yellow pepper slices
• 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.
Number of Servings: 2
Recipe submitted by SparkPeople user LINATIKGAL.
• 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.
Number of Servings: 2
Recipe submitted by SparkPeople user LINATIKGAL.
Nutritional Info 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
Member Reviews
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PAULA3420
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