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Ingredients
- 2 med Eggplants
- 1/4 c. Sesame tahini**, (up to 1/2)
- 1 x Garlic clove, (or possibly more to taste)
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. Lemon juice Salt to taste Cayene pepper, (optional)
Directions
- Pierce the eggplants and place them into a foil wrapping. Bake them in the oven till soft and mushy approximately 45 min, at about 400. Cold. Scoop the eggplant pulp out of the skin, throw away skin. Put the eggplant, sesame tahini (sesame seed paste, fresh is best), garlic, extra virgin olive oil, lemon juice in the food processor, process till smooth. Don't liquify. Taste and add in salt to taste. If you add in salt, re-process for a few seconds. Refrigerateand serve. Use a couple shakes of cayenne pepper very sparingly to "decorate" and add in a little zip!
- Serve with crackers.
- **the amount of sesame tahini you use will be strictly dependent on how "wet" your dip is. The tahini is used not only for taste but to bind the ingredients together. I've used up to 1/2 c. when making this dip.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 831g | |
| Calories 778 | |
| Calories from Fat 521 | 67% |
| Total Fat 60.68g | 76% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 85mg | 4% |
| Potassium 1966mg | 56% |
| Total Carbs 55.87g | 15% |
| Dietary Fiber 30.9g | 103% |
| Sugars 17.76g | 12% |
| Protein 17.86g | 29% |
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