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Prep 10min
Total55min
Ingredients8
Servings28
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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
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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.
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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.
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Nutrition Facts
Serving Size:1 Tablespoon
Calories
20
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
60mg
3%
Total Carbohydrate
2g
1%
Dietary Fiber
1g
4%
Sugars
1g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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