Eggplant Dip
Try this easy eggplant recipe that everyone will love. It’s kid-approved!
Prep Time: 10 minutes
Cooking Time: 45 minutes
Servings: 12
Ingredients
- 1 globe eggplant or 2 to 3 smaller eggplants
- ¼ cup tahini
- 3 to 4 Tablespoons lemon juice
- 2 to 3 cloves garlic, minced or ½ to ¾ teaspoon garlic powder
- ¼ teaspoon salt
- 2 Tablespoons chopped parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Rinse vegetables under cool running water before preparing.
- Preheat oven to 400 degrees F. Lightly grease a baking sheet or line the sheet with aluminum foil.
- Poke the whole eggplant with a knife or fork in 8 to 10 places. Place on baking sheet and roast until the eggplant collapses and softens, about 45 minutes. Turn over after about 20 minutes. Smaller eggplants will take less time.
- Cool eggplant for 10 to 15 minutes. Remove the stem and skin to throw away or compost. Place cooked eggplant in a medium bowl or blender. Add the rest of the ingredients and stir or blend until smooth.
- Scoop mixture into a serving bowl and sprinkle with parsley, if desired.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 40 |
| Total Fat | 2.5 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 50 mg |
| Total Carbohydrates | 4 g |
| Dietary Fiber | 2 g |
| Total Sugars | 1 g |
| Added Sugars included | |
| Protein | 1 g |