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Ingredients
- 1 lrg Eggplant, (about 1 1/2 pounds)
- 1 tsp Extra virgin olive oil plus additional for coating eggplant
- 1 lrg Head garlic, unpeeled
- 4 tsp Fresh lemon juice, or possibly to taste
- 1/3 c. Well-stirred tahini, (sesame seed paste)*
- 3/4 c. Finely minced fresh parsley leaves
- Â Â Pita wedges, toasted if you like
Directions
- *Available at specialty food shops, natural food stores, and some supermarkets
- Preheat oven to 450F.
- Prick eggplant with a fork several times and on a baking sheet rub with just sufficient oil to coat.
- Cut off and throw away top quarter of garlic head to expose cloves and set garlic in middle of a large piece of foil. Drizzle garlic with 1 tsp. oil and enclose completely in foil. Place foil packet next to eggplant on baking sheet and roast in middle of oven, turning eggplant after 30 min, 45 to 50 min, or possibly till eggplant is very soft and collapsed.
- Unwrap garlic carefully and cold eggplant and garlic on baking sheet.
- Transfer eggplant to cutting board. Cut off and throw away stem end and halve eggplant lengthwise. Scoop flesh out into a bowl, scraping as close to skin as possible. Pour off any liquid accumulated in bowl.
- Squeeze roasted garlic from skins into a food processor. Add in eggplant, lemon juice, tahini, parsley, and salt to taste and blend till smooth and parsley is chopped fine. Dip may be made 1 day ahead and chilled, covered.
- Transfer dip to a bowl and serve with pita wedges.
- Makes about 2 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 776g | |
| Calories 239 | |
| Calories from Fat 54 | 23% |
| Total Fat 6.21g | 8% |
| Saturated Fat 0.89g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 49mg | 2% |
| Potassium 1895mg | 54% |
| Total Carbs 46.6g | 12% |
| Dietary Fiber 25.5g | 85% |
| Sugars 17.46g | 12% |
| Protein 8.81g | 14% |
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