Spicy Eggplant Dip

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Spicy Eggplant Dip calories by ingredient
Report Inappropriate Recipe

Submitted by:


Number of Servings: 8

Ingredients

    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

Directions

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.

Rate This Recipe

 
Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.