Mediterranean Eggplant Dip

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

  • 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
  • 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.
  • 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.
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