Mediterranean Eggplant Dip

Ingredients

• 2 pounds eggplant
• 1 or 2 cloves of garlic, pressed
• ¼ cup tahini (Middle Eastern sesame paste)
• ¼ cup lemon juice
• 6 ounces peeled, chopped tomatoes (about 1 cup)
• ½ pound green and/or red peppers, diced
• 8 scallions, sliced, or about 1 cup
• ¼ cup chopped parsley
• 2 teaspoons salt or 1 tablespoon spiced salt

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    47 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 1 gram protein; 299 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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15 to 20 hors d'oeuvre servings

Preparation

1. Preheat oven to 400 degrees.
2. Spear the eggplants several times with a knife, so that they will not explode in the oven. Bake them for 25 to 35 minutes or until a knife goes into them with no resistance.
3. Slice the eggplants in half. With a spoon, remove the eggplant flesh from the skin. (It is easiest to do while the eggplant is still hot; wear a rubber glove.) Purée the eggplant.
4. When the purée has cooled, add all the remaining ingredients, reserving a little parsley and diced peppers for garnishing.
5. Taste for salt; add more if necessary.
6. Serve with fresh or toasted wedges of pita bread and leaves of curly lettuce or chicory.

45 minutes