- Level
- very easy
- Prep Time
- 5 mins
- Total Time
- 1 h 10 m
- Makes
- 3 cups (750 mL)
Ingredients
- 2
- large eggplants, trimmed and halved lengthwise
- 1/4 cup
- tahini (sesame paste)
- 60 mL
- 3 tbsp
- lemon juice
- 45 mL
- 3 tbsp
- olive oil
- 45 mL
- 2
- garlic cloves, coarsely chopped
- 1 tsp
- salt
- 5 mL
- 1/4 tsp
- pepper
- 1 mL
Directions
Step 1
Preheat oven to 425°F (220ºC). Place eggplants, cut-side down, on parchment paper-lined baking sheet. Bake until eggplant is tender and skin can be easily pierced with a knife, about 40 min. Set aside until cool enough to handle, about 20 min.
Step 2
Scoop eggplant flesh into bowl of food processor (discard skin) and add tahini, lemon juice, olive oil, garlic, salt and pepper. Blend until completely smooth.
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Nutrition Facts
- Nutrition Description:
- Per serving: (2 tbsp, 30mL)
- Calories:
- 45
- Fat:
- 3 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 1 g
- Protein:
- 1 g
- Sodium:
- 95 mg
