Like the previous recipe, this classic dip is delicious scooped up on wedges of pita bread.
Recipe information
Yield
makes about 2 cups (6 to 8 servings)
Ingredients
Preparation
Step 1
Preheat the oven to 475°F. Arrange the whole eggplants on a foil-lined baking sheet. Bake, turning with tongs once or twice, until the eggplants have completely collapsed, 40 to 50 minutes. Remove and let cool. When cool enough to handle, remove the stems and slip off the peels.
Step 2
Heat the oil in a skillet. Add the garlic and sauté over low heat until golden, about 2 minutes.
Step 3
Combine the eggplant pulp, garlic, tahini, and lemon juice in a food processor. Process until the mixture is a slightly chunky puree (if you don’t have a food processor, you can finely chop the eggplant by hand, transfer to a serving container, and stir in the remaining ingredients). Transfer to a serving container, season with salt and pepper, and serve at room temperature.
nutrition information
Step 4
Calories: 102
Step 5
Total Fat: 6g
Step 6
Protein: 2g
Step 7
Carbohydrate: 11g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 12mg
