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Italian Eggplant Dip Recipe

Italian Eggplant Dip Recipe - 1 1/2 cups


1 1/2 pound eggplant

1 1/2 tablespoons fresh lemon juice

3 cloves garlic

1 1/2 tablespoons sesame paste (tahini)

1 tablespoons olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons minced parsley

2 tablespoons pine nuts

1 bunch fresh parsley


Pierce eggplant all over with a fork. Place in a foil-lined ovenproof dish. Broil about 4 inches from heat, turning frequently, 20-30 minutes or until skin is charred and eggplant is mushy and falling apart. Remove from heat. Place eggplant in a colander. Slit one side and let drain 1/2 hour. Scoop out the eggplant pulp (should yield about 1 cup). Put pulp into a blender or food processor, add lemon juice and puree. Add garlic, sesame paste, olive oil, salt and pepper. Process until smooth. Add minced parsley and pine nuts. Process 1 minute more.

Chill, the longer the better (Flavor is even better the second day). Just before serving, line a salad plate with fresh parsley. Mound dip in center.

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