Ingredients
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2
-
4
-
3
-
3
-
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Lemon Cilantro Eggplant Dip, The light, nutty flavor of tahini, an essential ingredient in hummus, pairs perfectly with rich roasted eggplant in this delicious Mediterranean dip From Good Housekeeping , Excellent!! I recently did a detox where almost everything was off limits and had to eat tons of Fresh veggies – this really adds zip to boring food & is not bad for you at all!!, This was good, but I don’t know if I’d say amazing My husband, who hates eggplant even liked it (before I told him it was eggplant!) used fresh parsley instead of cilantro but will try again as written I was more generous on the lemon juice as I like things lemony! Would be very good on top of falafel instead of hummus
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Steps
|
1
Done
|
Preheat Oven to 425 Degrees F. |
|
2
Done
|
Line a 15 1/2" by 10 1/2" Jelly-Roll Pan With Nonstick Foil (or Use Regular Foil and Spray With Nonstick Cooking Spray). |
|
3
Done
|
Place Eggplant Halves, Skin-Sides Up, in Foil-Lined Pan. |
|
4
Done
|
Wrap Garlic in Foil and Place in Pan With Eggplants. |
|
5
Done
|
Roast Vegetables 45 to 50 Minutes or Until Eggplants Are Very Tender and Skin Is Shriveled and Browned. |
|
6
Done
|
Unwrap Garlic. |
|
7
Done
|
Cool Eggplants and Garlic Until Easy to Handle. |
|
8
Done
|
When Cool, Scoop Eggplants' Flesh Into Food Processor With Knife Blade Attached. |
|
9
Done
|
Squeeze Out Garlic Pulp from Each Clove and Add to Food Processor With Tahini, Lemon Juice, and 3/4 Teaspoon Salt; Pulse to Coarsely Chop. |
|
10
Done
|
Spoon Dip Into Serving Bowl; Stir in Cilantro. |
|
11
Done
|
Cover and Refrigerate at Least 2 Hours. |
|
12
Done
|
Serve Dip With Pita and Vegetables. |
