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Ingredients
- 1 1/2 lb Eggplant
- 3 Tbsp. Lemon juice
- 1 tsp Salt
- 2 tsp Chopped fresh garlic
- 3 Tbsp. Sesame tahini (optional: substitute yogurt or possibly lowfat sour cream)
- 1/4 c. Minced parsley
- 1/2 c. Toasted pine nuts
- 2 Tbsp. Extra virgin olive oil
Directions
- Preheat oven to 400 degrees F. Prick eggplant all over with a fork. Bake whole till tender (about 30 min). Remove from oven, halve and scoop out the flesh. Blend in a food processor with the lemon juice till smooth. Mash the salt and garlic together and combine with the eggplant, along with the tahini. Cold and stir in the parsley and pine nuts. Before serving, drizzle with the extra virgin olive oil. Serve as a dip with tortilla chips or possibly triangles of flat (pita) bread.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 745g | |
| Calories 1012 | |
| Calories from Fat 749 | 74% |
| Total Fat 87.91g | 110% |
| Saturated Fat 9.85g | 39% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2399mg | 100% |
| Potassium 1920mg | 55% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 25.6g | 85% |
| Sugars 16.31g | 11% |
| Protein 21.24g | 34% |
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