What’s not to love about eggplant?  This versatile vegetable contains a healthy dose of fiber, a variety of antioxidants and phytonutrients, essential fatty acids, and important trace minerals such as manganese – all for 20 calories per cup!  Today we are preparing a simple, nutritious dip using only four ingredients:  eggplant, lemon, garlic, and tahini.  Also known as sesame paste, tahini looks a bit like peanut butter (with roughly the same number of calories and fat grams per tablespoon), but has a very distinct, very rich flavor.  A little goes a long way.

Quick side note:  This dip will thicken if refrigerated overnight – it is best enjoyed fresh!

Ingredients (makes 3 cups)

1 large eggplant, peeled and cut into 1 inch cubes (about 6 cups)

2 cloves fresh garlic, chopped

3 tablespoons fresh lemon juice

1 tablespoon tahini

Directions

Step 1) Grease a roasting pan with grapeseed oil (or another oil of your choosing; pick something that won’t scorch at high oven temperatures).  Place eggplant on roasting pan in a single layer, and roast in a 400 degree oven for 30 minutes, stirring once.

~

Step 2) Combine eggplant, tahini, lemon juice, and garlic in a blender and puree until desired consistency is achieved.  Don’t be afraid to leave a few lumps and bumps – a bit of texture is pleasing!

Serve with pita wedges, whole grain crackers, or vegetable crudités.  Enjoy!