NUTRITION PROFILE:
Low Calorie
| Low Carb
| Low Sodium
| Low Cholesterol
| Low Sat Fat
| Heart Healthy
| Healthy Weight
Even skeptics were won over by this version of the classic eggplant dip. Serve as a side dish or as an appetizer with pita wedges.
Makes 12 servings, about 1/4 cup each
ACTIVE TIME: 20 minutes
TOTAL TIME: 40 minutes
EASE OF PREPARATION: Easy
2 medium eggplants (about 1 pound each)
4 cloves garlic, unpeeled
1/4 cup lemon juice
2 tablespoons tahini
11/4 teaspoons salt
Extra-virgin olive oil for garnish
Ground sumac for garnish
1. Preheat grill to high.
2. Prick eggplants all over with a fork. Thread garlic cloves onto a skewer. Grill the eggplants, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the garlic, turning once, until charred and tender, 6 to 8 minutes.
3. Transfer the eggplants and garlic to a cutting board. When cool enough to handle, peel both. Transfer to a food processor. Add lemon juice, tahini and salt; process until almost smooth. Drizzle with oil and sprinkle with sumac, if desired.
NUTRITION INFORMATION: Per serving: 32 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 5 g carbohydrate; 1 g protein; 2 g fiber; 245 mg sodium; 163 mg potassium.
0 Carbohydrate Servings
Exchanges: 1 vegetable
TIP: Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days. | Equipment: Skewer
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