Description:

Delicious and creamy lower fat healthy dip especially for pita bread, vegetables, crackers, chips or FINGERS!

Source:

S. Chokel

Serves/Makes:16 Appetizers

Ingredients

• 3 large eggplants
• 1 cup (225 ml) tahini (ta-he-nee)
• 1-1/4 cups (300 ml) lemon juice
• 3 cloves garlic, chopped
• 1 tsp (5 ml) salt (sea salt is best in this recipe)
• extra virgin olive oil
• chopped parsley
• optional: pomegrante seeds
• pita bread

Preparation

• Bake the eggplants on a foil lined cookie sheet at 350 degrees (175 C.) until very soft (about one hour).
• Peel them, place them in a bowl and mash them.
• Then put the eggplant, the lemon juice, garlic, tahini and salt in a food processor with a steel blade and mash them.
• Transfer to a serving dish and drizzle the top of the dip with a thin layer of olive oil.
• Garnish with parsley (and pomegrante seeds if desired).
• Spread on wedges of Pita Bread for the most authentic and delicious servings.

Comments

Tahini is ground sesame seeds, like a wonderful peanut butter but lighter and a cleaner taste.

A wonderful hor d'oeuvre at a cocktail party or the hit of any picnic! We like this watching NFL or college football in the fall!

VERY healthy food for calorie counters and nutritionally consciensious cooks!