EGGPLANT DIP

Eggplant Dip image

Provided by Barbara Kafka

Time 18m

Yield 1 1/2 cups, to serve six as an appetizer

Number Of Ingredients 7

Ingredients

1 pound eggplant, cooked as in Micro Tip
1/4 cup tahini
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
2 medium-size cloves garlic, smashed and peeled
1/2 jalapeno pepper, stemmed and seeded
1 tablespoon sesame seeds, optional

Steps:

Halve eggplant and scrape flesh from skin. Add flesh to remaining ingredients, except sesame seeds, in a food processor. Pulse until well combined. Stir in sesame seeds if desired.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 441 milligrams, Sugar 6 grams

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