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
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!