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Smoky Eggplant Dip




Source of Recipe


Vegetarian Times






Recipe Introduction


Be sure to add the juice that oozes out of the eggplants as they cool - it's full of rich, smoky flavor. Serve this dip warm, chilled, or at room temperature with crackers, pita wedges, or toast points.





List of Ingredients



• 2 medium eggplants
  
• 1 tsp ground cumin
  
• 1/4 cup cilantro leaves
  
• 1/4 cup tahini
  
• 3 T lemon juice
  
• 6 tsp olive oil, divided
  
• 2 cloves garlic, minced (2 tsp)
  
• 1 1/2 tsp salt
  
• 1/4 tsp red pepper flakes
  






Instructions



1. Preheat oven to broil. Pierce eggplants several times all over with fork, and place on ungreased baking sheet. Broil 20-25 minutes, or until skins are browned and centers soft, turning occasionally. Transfer to bowl, and cool 10 minutes. Halves eggplants, and scoop flesh into food processor.
   
2. Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.
   
3. Pulse eggplant, cumin, cilantro, tahini, lemon juice, 4 tsp olive oil, garlic, salt, and red pepper flaes in food processor 6 to 8 times, or until mixture forms coarse puree. Transfer to serving bowl. Drizzle remaining 2 tsp oil over dip.
   






Final Comments


Serves 6

Per 1/4 cup: 174 calories/ 5 grams protein