Lite Eggplant Dip

Name: Lite Eggplant Dip
Ingredients: 1 large eggplant, about 500g; 2 garlic cloves, crushed; 1 tablespoon tahini; 2 tablespoons fresh lemon juice; 12 teaspoon chili powder; 12 teaspoon ground cumin; salt and pepper; 1 tablespoon finely chopped fresh parsley; 1 pinch ground paprika

9 ingredients

6 steps

Ingredients

1 large eggplant, about 500g
2 garlic cloves, crushed
1 tablespoon tahini
2 tablespoons fresh lemon juice
12 teaspoon chili powder
12 teaspoon ground cumin
salt and pepper
1 tablespoon finely chopped fresh parsley
1 pinch ground paprika

Directions

1

Preheat oven to 375F (190C).
2

Make 2 slits in the eggplant and bake for 30 minutes or until the skin is black and the vegetable is soft.
3

When cool enough to handle, peel off skin.
4

In a mixing bowl, mash the eggplant flesh with the garlic, tahini, lemon juice, chilli and cumin.
5

Season with salt and pepper.
6

Spoon into a serving bowl and top with parsley and paprika.