Eggplant Dip

Ingredients

• 1 pound eggplant, cooked as in Micro Tip
• ¼ cup tahini
• 3 tablespoons fresh lemon juice
• 1 teaspoon kosher salt
• 2 medium-size cloves garlic, smashed and peeled
• ½ jalapeno pepper, stemmed and seeded
• 1 tablespoon sesame seeds, optional

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    44 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 200 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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1 1/2 cups, to serve six as an appetizer

Preparation

1. Halve eggplant and scrape flesh from skin. Add flesh to remaining ingredients, except sesame seeds, in a food processor. Pulse until well combined. Stir in sesame seeds if desired.