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Makes: 32
servings
Yield: 2 cups
Yield: 2 cups
Prep:
15 mins
Bake: 25 mins 400°F
Bake: 25 mins 400°F
Ingredients
- 1 1 1/2 pound large eggplant
- 2 tablespoons fresh lemon juice
- 2 tablespoons tahini (sesame paste)
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 2 tablespoons chopped fresh parsley
- Toasted pitas or Garlic Pita Chips (see Recipe Center)
Directions
1. Preheat oven to 400 degree F. Line a cookie sheet with foil. Halve the eggplant lengthwise and place cut side down on prepared sheet. Prick skin all over with a fork. Bake 25 minutes or until tender when pierced with a fork.
2. Remove eggplant peel with a small knife. Transfer pulp to a food processor or blender and add the lemon juice, tahini, olive oil, garlic, and salt, then process or blend until smooth. Transfer dip to a bowl and stir in the parsley. Serve with toasted pitas or Garlic Pita Chips. Makes 32 servings (2 cups).
Nutrition Facts
- Servings Per Recipe 32
- Calories(kcal)14,
- Carbohydrate(gm)1,
- Fat, total(gm)1,
- Sodium(mg)70,
- Percent Daily Values are based on a 2,000 calorie diet
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