Categories: dip
Ingredients
- 1 large eggplant
- 3 TB sesame tahini
- 2 cloves garlic, minced
- 2 TB nonfat yogurt
- 1/2 cup parsley, chopped
- juice from 2 lemons
- 1/2 tsp salt
- 2 TB plus 1 tsp organic extra virgin olive oil
Directions
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Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.
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Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.
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Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.