Baked Eggplant Dip

Name: Baked Eggplant Dip
Ingredients: 2 medium eggplants (about 3 pounds); 1/3 cup tahini (sesame-seed paste); 1/4 cup fresh lemon juice; 1 tablespoon grated onion; 1 tablespoon minced garlic (about 3 cloves); 3/4 teaspoon salt; 1/4 teaspoon ground cumin; 1 tablespoon chopped fresh parsley; 6 (6-inch) pitas, each cut into 6 wedges

9 ingredients

3 steps

Ingredients

2 medium eggplants (about 3 pounds)
1/3 cup tahini (sesame-seed paste)
1/4 cup fresh lemon juice
1 tablespoon grated onion
1 tablespoon minced garlic (about 3 cloves)
3/4 teaspoon salt
1/4 teaspoon ground cumin
1 tablespoon chopped fresh parsley
6 (6-inch) pitas, each cut into 6 wedges

Directions

1

Preheat oven to 450°.
2

Pierce eggplants several times with a fork; place on a jelly-roll pan. Bake at 450° for 1 hour or until tender. Remove from baking sheet. Cool slightly; peel. Drain pulp in a colander 30 minutes.
3

Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth. Place dip in a serving bowl; sprinkle with parsley. Serve with pita wedges.