Monday, October 25, 2010
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lemon Cilantro Eggplant Dip Recipe. Enjoy cooking tasty Arabic food and learn how to make Lemon Cilantro Eggplant Dip.
The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip.
Yields: About 2 cups dip
Total Time: 55 min
Prep Time: 10 min
Cook Time: 45 min
Oven Temp: 450
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
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
1. 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.
2. 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.
Nutritional Information (per serving)
Total Fat --
Saturated Fat --
Total Carbohydrate 2g
Dietary Fiber 1g
Eggplant Dip Recipe - Muttabel with Za'atar-Spiced Pita Bread - Baba Ghanoush
From Good Housekeeping
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