We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Mediterranean Eggplant Dip

Add Mediterranean flavor to your meal with this savory dip that’s made using eggplant - a tasty appetizer.

(1)
(1)
Save and Share
  • prep time 10 min
  • total time 55 min
  • ingredients 8
  • servings 28
 

Ingredients

1
medium eggplant
1
medium tomato, peeled, seeded and chopped
2
tablespoons chopped onion
2
garlic cloves, minced
3
tablespoons purchased tahini
2
tablespoons lemon juice
3/4
teaspoon salt
1
tablespoon chopped fresh parsley

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
  • 2 Bake at 400°F. for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
  • 3 Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
  • 4 Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as spread with toasted pita bread wedges, sliced French bread or crackers.
  • 1 Heat oven to 400°F. Line 15x10x1-inch baking pan with foil; spray foil with nonstick cooking spray. Cut eggplant in half lengthwise; place cut side down in foil-lined pan.
  • 2 Bake at 400°F. for 45 minutes or until eggplant is soft to the touch. Remove from oven; cool 5 minutes.
  • 3 Scoop eggplant flesh from skin into food processor bowl with metal blade. Add tomato, onion and garlic; process with on/off pulses until pureed. Add tahini, lemon juice and salt; process until smooth.
  • 4 Spoon dip into serving bowl. Sprinkle with parsley. Serve with cut-up fresh vegetables or as spread with toasted pita bread wedges, sliced French bread or crackers.

EXPERT TIPS

toggle

Expert Tips

This recipe resembles baba ghanoush, a Middle Eastern eggplant spread. Our recipe features the non-traditional addition of tomatoes and onions.

Like tomatoes and potatoes, eggplant, is a member of the night-shade family. Eggplant grows in a variety of shapes and sizes, from large pear-shapes to slender zucchini-shapes. Its color ranges from white to purple to striped. Purchase firm, unblemished eggplant without any soft areas.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
20
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
60mg
60%;
Total Carbohydrate
2g
2%
(Dietary Fiber
1g
1%
  Sugars
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
0%;
Iron
0%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.