Mediterranean Eggplant Dip
Published February 28, 1981
- Total Time
- 45 minutes
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Ingredients
2 pounds eggplant
1 or 2 cloves of garlic, pressed
¼ cup tahini (Middle Eastern sesame paste)
¼ cup lemon juice
6 ounces peeled, chopped tomatoes (about 1 cup)
½ pound green and/or red peppers, diced
8 scallions, sliced, or about 1 cup
¼ cup chopped parsley
2 teaspoons salt or 1 tablespoon spiced salt
Nutritional analysis per serving
6 grams carbs; 41 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 198 milligrams sodium; 1 gram protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
- Step 3
Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
- Step 4
When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
- Step 5
Taste for salt; add more if necessary.
- Step 6
Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.
Private Notes