Use this popular Middle-Eastern dish as a dip or spread. Serve with whole-wheat pita bread or use on a sandwich in place of mayonnaise.
- 2 large eggplants (1 1/4 pound)
- 2 Tbsp. tahini*
- 4 cloves garlic, peeled and crushed
- 3 Tbsp. lemon juice
- 4 Tbsp. cold water
- 1/2 cup diced onion
- 1 cup chopped tomato
- 1/2 tsp. olive oil
- 1/4 tsp. salt
- 1/8 tsp. ground black pepper
- Parsley sprig to garnish, optional
Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500 degrees. Cook until the eggplants collapse and begin to release a lot of steam, about 10 to 15 minutes. Remove the foil and place the eggplants into a bowl of cold water. Peel the eggplants while they are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant to a puree.
In a food processor or blender, mix tahini with garlic, lemon juice, cold water, onion and tomato until mixture is concentrated. With food processor or blender running, add the peeled eggplant, olive oil, salt and pepper. Serve in a shallow dish and garnish with black pepper, tomato and parsley.
Makes 8 servings.
Per Serving: 70 calories. Fat: 3 grams. Sodium: 80 milligrams. Fiber: 5 grams. Saturated Fat: 0 grams. Total Carbohydrates: 11 grams. Protein: 2 grams.
*Tahini is made from ground sesame seeds and has a peanut butter-like texture. Look for tahini near peanut butter or in the ethnic food section of the grocery store.
Recipe adapted from fruitsandveggiesmorematters.org.