This dip is a low-calorie way to indulge in rich, smoky flavors. Perfect for
vegetables, crackers or flatbreads, or as a spread for a sandwich, it's a perfect
1 large eggplant (about 1 pound)
3 garlic cloves
2 tablespoons olive oil
1/4 cup tahini paste
1/4 cup fresh lemon juice
3/4 to 1 teaspoon salt
Chopped fresh flat-leaf parsley
Heat the oven to 375 degrees F. Wash the eggplant and char the outside. You
can do this on a grill, or directly over the flame on a gas stove. Turn the eggplant
so each section of its skin gets blackened and crusty.
After the skin is charred, transfer the eggplant to a pie plate and bake it for
20 minutes, until it's quite soft. Remove from the oven and cool.
Place the unpeeled garlic cloves in a small baking dish with the olive oil. Roast
the cloves for 10 minutes in the oven with the eggplant until golden brown. Remove
from the oven and cool; peel the cloves and save the olive oil.
Peel the eggplant and put the flesh in the bowl of a food processor. Add the
tahini, lemon juice, salt, roasted garlic, and the oil in which the garlic roasted.
Puree the mixture until smooth; taste and adjust the seasoning, adding more lemon
juice or tahini as desired. Serve at room temperature with chopped parsley and a
drizzle of olive oil on top.
Baking time: 20 mins to 30 mins | Yield: 2 cups
Nutrition information: Serving Size: 1/4 cup, 75g Servings Per Batch: 8 Amount
Per Serving: Calories: 68 Calories from Fat: 42 Total Fat: 5g Saturated Fat: 1g
Trans Fat: 0g. Cholesterol: 0mg Sodium: 223mg Total Carbohydrate: 6g Dietary Fiber:
2g Sugars: 2g Protein: 2g
* The nutrition information provided for this recipe is determined by the ESHA
Genesis R&D software program. Substituting any ingredients may change the posted
Tips from our bakers: If you're trying to keep the kitchen cool and not use the
oven, cook the eggplant on an outdoor grill, and transfer it to a metal pie plate
after the skin is charred. Put the garlic in oil and place it on the pan, close
the lid and let them finish cooking through.