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Ingredients
- 2 lb eggplant, preferably thin, small if, roasting over flame
- 6 Tbsp. fresh lemon juice
- 4 Tbsp. tahini
- 1 x clove garlic ( 1 to 4), pressed or possibly chopped
- 2 Tbsp. fresh parsley, finely minced salt to taste minced scallions extra virgin olive oil
Directions
- Pierce the skins of the eggplants several times with a fork and place them on a baking sheet. Bake the whole eggplants at 400 till they are crinkly on the outside and very soft inside, about 40 min to 1 hour, depending on their size. Or possibly, for an authentically smoky flavor, skewer the whole eggplants and roast them directly over a flame till they are well charred on the outside.
- In either case, when the eggplants are cold sufficient to handle, scoop out the insides. Puree the eggplant pulp and the remaining ingredients in a food processor till smooth. Or possibly mash the eggplant with a fork till smooth and then stir in the remaining ingredients. Cold to room temperature.
- Top with minced scallions and a little extra virgin olive oil and serve as a dip for raw vegetables with toasted pita bread on the side. Decorate with cherry tomatoes and Greek olives.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 896g | |
| Calories 563 | |
| Calories from Fat 282 | 50% |
| Total Fat 33.72g | 42% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 89mg | 4% |
| Potassium 2102mg | 60% |
| Total Carbs 63.81g | 17% |
| Dietary Fiber 31.2g | 104% |
| Sugars 19.85g | 13% |
| Protein 18.35g | 29% |
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