Cook Time: 50 minutes
Total Time: 50 minutes
- 1 large or 2 medium eggplant
- 2 garlic cloves, crushed
- 2 tbsp tahini (sesame paste)
- 1/4 cup scallions, finely chopped
- Juice of one lemon
- 1/4 cup chopped parsley
Preheat oven to 400 degrees. Prick eggplant all over with a fork. Place in oven for 45-50 minutes until very soft. Remove from oven, plunge in cold water to cool or simply wait for the eggplant to cool.
Peel and chop cooked eggplant. Place in a blender with the garlic, tahini, scallions, lemon juice and parsley. Blend until almost smooth. Refrigerate until ready to serve. Just before serving, sprinkle a little paprika on top. Enjoy with whole wheat pita bread wedges or cut vegetables.
Makes 2 Cups.
Per 1/4 cup serving: Calories 42, Calories from Fat 16, Total Fat 2g (sat 0.3g), Cholesterol 0mg, Sodium 8mg, Carbohydrate 5.2g, Fiber 1.6g, Protein 1.4g