Rating: 4 stars
25 Ratings
  • 5 star values: 8
  • 4 star values: 10
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

This is a healthy and delicious Middle Eastern recipe that can be used as a dip with pita bread or served as a side dish. Sometimes I like to add parsley to this dish. Just chop up the parsley with the other ingredients. It makes it look pretty and taste good! Enjoy!

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Recipe Summary

cook:
6 mins
additional:
1 hr
total:
1 hr 26 mins
prep:
20 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pierce the eggplant 4 or 5 times with the tip of a paring knife. Microwave on High for 6 to 8 minutes until softened, then place on a plate, and allow to cool to room temperature.

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  • Peel off the skin and stem, discard. Roughly chop the eggplant and place into the bowl of a blender along with the tahini, lemon juice, garlic, and olive oil. Puree until smooth, adding water if needed to make a thick paste; season to taste with salt.

Nutrition Facts

120 calories; protein 1.3g; carbohydrates 5.1g; fat 11.1g; sodium 6.4mg. Full Nutrition
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