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
- 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.
- Meanwhile, toast cumin in small skillet over medium-low heat 2 minutes, or until fragrant, shaking constantly.
- 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
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