|Preparation Time||1 hour, 15 minutes|
|Cook Time||15 minutes|
|Total Time||1 hour, 30 minutes|
|Main Ingredient||Eggplant; Tahini|
|Category||Fruit; Nuts, Fats, & Oils|
|Meal||Brunch; Lunch; Dinner; Snack|
|Type||Appetizer; Side Dish|
|Diet||Diabetes Meal Plan; Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; Vegetarian; Vegan|
Poke holes in the eggplants with a fork. Wrap each eggplant in aluminum foil and bake in the oven at 500ï¿½F for 15 minutes. Remove the foil and place the eggplants in cold water. Peel while they are still hot and drain in a colander until cool. Mash the eggplant to a puree.
In a food processor or blender, combine the tahini, garlic, diced onion, tomato, lemon juice, and water. Add the peeled eggplant, salt, pepper, and olive oil.
Before serving, garnish with parsley if desired.
Calories: 70 cal
Total fat: 3g
Saturated fat: 0g