Mediterranean Eggplant Dip

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

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • 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.