Description
A delicious dip made with roasted eggplant, perfect as a summer side dish or for snacking.
Ingredients
Scale
- 2–3 small to medium eggplants (about 3 pounds)
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon McCormick Minced Garlic
- 1/2 teaspoon McCormick Ground Cumin
- 1/2 teaspoon McCormick Smoked Paprika
- 3 tablespoons olive oil, divided
- Salt and McCormick Ground Black Pepper, to taste
- 2 tablespoons chopped fresh parsley
- McCormick Toasted Sesame Seeds for garnish
Instructions
- Preheat oven to broil. Prick eggplants all over with fork. Place on foil-lined shallow baking dish . Broil about 12 minutes or until skin is charred on all sides, turning occasionally. Reduce oven temperature to 400 degrees F. Bake 15-20 minutes longer or until eggplant flesh is tender. Let stand long enough to handle.
- Cut eggplants in half lengthwise. Scoop flesh into colander, discarding charred skin and as many of the seeds as possible. Drain 30 minutes, stirring occasionally. Place eggplant, tahini, lemon juice, minced garlic, cumin, and smoked paprika in food processor, and cover. Process until smooth. If needed, add 1-2 tablespoons of the olive oil for smooth texture. Season to taste with salt and pepper.
- Spoon dip into serving bowl. Drizzle with remaining 1 tablespoon olive oil. Sprinkle with parsley and toasted sesame seeds. Serve with pita wedges, French bread slices, or crackers.
Nutrition
- Serving Size: 1/2 cup
- Calories: 237
- Sugar: 8.8g
- Sodium: 81mg
- Fat: 15g
- Saturated Fat: 2.1g
- Unsaturated Fat: 12.3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7.4g
- Protein: 3.9g
- Cholesterol: 0mg
