Roasted Eggplant Dip
Baba ghanoush is the name of this traditional and healthy Middle Eastern appetizer. For the best flavor, choose firm, smooth-skinned eggplants for roasting. You can reduce the fat content of the dip by pouring any oil off the top of the tahini before measuring it.
Makes 8 (1/4-cup) servings
|2||eggplants (about 1 pound each)|
|1/4||cup lemon juice|
|3||tablespoons sesame tahini*|
|4||cloves garlic, minced|
|2||teaspoons hot pepper sauce|
|1||tablespoon chopped fresh parsley|
|Red chili pepper slices** (optional)|
|Pita bread rounds, cut into wedges|
*Available in the ethnic section of the supermarket or in Middle Eastern grocery stores.
**Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Prepare grill for direct cooking. Prick eggplants in several places with fork. Place eggplants on grid. Grill, covered, over medium-high heat 30 to 40 minutes or until skin is black and blistered and pulp is soft, turning often. Peel eggplants when cool enough to handle. Let cool to room temperature.
- Place eggplant pulp in food processor with lemon juice, tahini, garlic, pepper sauce and salt; process until smooth. Refrigerate at least 1 hour before serving to allow flavors to blend. Sprinkle top with paprika and parsley and red pepper slices; serve with pita bread.
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||26 %|
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