EGGPLANT (AUBERGINE)-TAHINI DIP
A distinctly Middle-Eastern dip known as Baba Ghanouj with a robust flavor of tahini blending with the smoky flavor of eggplant - makes a very inviting, exotically-flavored appetizer.
Provided by eatrealfood
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Roast eggplant under the broiler, turning frequently, until the skin is charred and blistered.
- Peel away the skin, chop flesh roughly and drain in a colander for 30 minutes, and then press or blot to leak out as much liquid from the flesh as you can.
- Put eggplant flesh into blender, add tahini, garlic, almonds, lemon juice, cumin powder, salt and pepper.
- Transfer to serving bowl, fold in mint leaves and drizzle with olive oil.
- Goes well with pita crackers.
Nutrition Facts : Calories 217.6, Fat 17.3, SaturatedFat 2.2, Sodium 15, Carbohydrate 14.2, Fiber 6.9, Sugar 3.7, Protein 5.5
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