Eggplant Dip
Ingredients
-
2
large
eggplants
-
2
cloves
garlic
-
¼
cup
tahini
-
1
small
lemon (juiced)
-
½
cup
olive oil
-
¼
teaspoon
salt
-
to taste
black pepper
-
optional
red onions (diced)
Instructions
- Pierce the eggplants and place them in a microwave-safe dish, covered.
- Microwave for 5-6 minutes, or until fully cooked.
- Let the eggplants cool completely before discarding the skin.
- Add the eggplant, garlic, tahini, lemon juice, olive oil, salt, and pepper into a food processor and pulse until smooth.
- If using red onion, fold it through at the end.
- Transfer to a bowl and serve immediately or chill for 30 minutes to serve cold.
Nutrition Facts (estimated)
Servings
12 servings
Calories
132
Total fat
12g
Total carbohydrates
7g
Total protein
2g
Sodium
4mg
Cholesterol
0mg
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