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Title: Roasted Eggplant And Tahini Dip
Yield: 6 Servings

Ingredients

      2 md eggplants; cut in half
           -- lengthwise
      2    cloves garlic; minced
    1/4 c  tahini; (sesame seed paste)
      2 tb chopped parsley; up to 3
      2 tb chopped mint; (optional)
    1/2 ts ground cumin
    1/4 ts black pepper
    3/4 ts salt
           Juice of 1 to 2 lemons

Instructions

Meanwhile, in a mixing bowl, combine the remaining ingredients. Set aside
until the eggplant is ready. When the eggplant has cooled, peel off and
discard the black skin. Coarsely chop the flesh and add to the tahini
mixture. Place the mixture in a blender or a food processor fitted with a
steel blade and process until smooth. (For a chunky consistency, mash the
mixture with the back of a spoon.)

Serve warm or chilled as a vegetable dip, sandwich spread, or with pita
bread. Makes 4 to 6 servings If broiling, place the eggplant face down on
a baking pan. Preheat the broiler and, when ready, roast the eggplant
beneath the heat until the skin crackles when touched and the flesh is
tender. If grilling, grill the eggplant over an open fire for 7 to 10
minutes on each side, until the skin chars and the flesh is tender. Let
cool slightly.

MC_Busted by Karen C. Greenlee

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Per serving: 102 Calories (kcal); 6g Total Fat; (45% calories from fat); 3g
Protein; 12g Carbohydrate; 0mg Cholesterol; 284mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates

NOTES : This smoky eggplant dip, also called baba ghanoush, is rooted in
Israeli cuisine. Once eggplant has been roasted or grilled, it becomes
tender and pulpy, like a ripe avocado, and achieves a perfect consistency
for dips and spreads. I like to spice the dip with a variety of fresh
herbs. The eggplant can be broiled or grilled.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

Contributor: The Global Vegetarian, Jay Solomon

Preparation Time: 0:00

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