Appetizers / Soups / Salads

Lemon Cilantro Eggplant Dip takes 10 minutes to prepare.

Lemon Cilantro Eggplant Dip takes 45 minutes to cook.

Lemon Cilantro Eggplant Dip makes 2 servings.

The ingredients for Lemon Cilantro Eggplant Dip are:

• 2 whole(s) (1 pound each) eggplants , each halved lengthwise
• 4 clove(s) garlic, unpeeled
• 3 tablespoon(s) tahini, sesame puree
• 3 tablespoon(s) fresh lemon juice
• Salt
• 1/4 cup(s) loosely packed fresh cilantro or mint leaves, chopped
• Toasted or grilled pita wedges
• Carrot and cucumber sticks and red or yellow pepper slices

Here is how you make Lemon Cilantro Eggplant Dip:

• Preheat oven to 450 degrees F. • Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray). • Place eggplant halves, skin-sides up, in foil-lined pan. • Wrap garlic in foil and place in pan with eggplants. • Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned. • Unwrap garlic. • Cool eggplants and garlic until easy to handle. • When cool, scoop eggplants' flesh into food processor with knife blade attached. • Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop. • Spoon dip into serving bowl; stir in cilantro. • Cover and refrigerate at least 2 hours. • Serve dip with pita and vegetables. Number of Servings: 2Recipe submitted by SparkPeople user LINATIKGAL.

The nutritional information for Lemon Cilantro Eggplant Dip is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 305.2

• Total Fat: 8.5 g
• Cholesterol: 0.0 mg
• Sodium: 187.9 mg
• Total Carbs: 54.5 g
• Dietary Fiber: 16.6 g
• Protein: 11.1 g