IntroductionRoasted eggplant spread of Middle Eastern origin, with less fat. Roasted eggplant spread of Middle Eastern origin, with less fat.
1 large Eggplant
1/4 cup Lemon Juice
1/4 cup Tahini
2 Tablespoons lightly toasted sesame seeds
3 cloves Garlic
1/2 teaspoon Sea Salt
1/2 teaspoon Black Pepper
1/2 tablespoon Extra Virgin Olive Oil
Grilling the Eggplant gives a smokey flavor, but attention is needed to prevent burning. Additional herbs may enhance the flavor without adding calories, (for example a dash of hot sauce, or parsley, or rosemary). Use as a dip for chips or veggies. Also good as a spread in Middle Eastern style wraps.
Place Eggplant and the other ingredients in a food processor or blender and puree. Put the mixture in a bowl and cover. Chill for 2 - 3 hours before serving.
Serving Size: 12; 2 tablespoon servings
Number of Servings: 1
Recipe submitted by SparkPeople user SEWFREE2BE.