2 large eggplants
2 tablespoons tahini
4 garlic cloves, peeled and crushed
3 tablespoons fresh lemon juice
4 tablespoons cold water
1/4 teaspoon salt
1/8 teaspoon black pepper, freshly ground
1/2 teaspoon olive oil
1 cup tomato, chopped
1/2 cup onion, diced
Parsley sprigs, for optional garnish
Poke holes in the eggplants with a fork. Wrap each eggplant in aluminum foil and bake in the oven at 500�F 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