Categories: Appetizers, Eggplant
Ingredients
- 1 large eggplant (about 1 1/2 lbs)
- cooking spray
- 1/4 cup pine nuts, toasted
- 3/4 tsp cumin seeds, toasted and crushed
- 1/2 tsp minced garlic
- 3 Tbsp fresh lemon juice
- 2 Tbsp low-fat mayonnaise
- 2 Tbsp tahini
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 Tbsp chopped fresh parsley
- Fresh parsley sprigs (optional)
Directions
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Preheat oven to 375°.
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Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.
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Place pine nuts, cumin seeds, and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt, and black pepper to food processor. Process until smooth. Spoon eggplant mixture into a medium bowl; stir in parsley. Garnish with parsley sprigs, if desired.