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Eggplant Onion Dip
Nb persons: 0
Yield: about 2 1/2 cups
Preparation time:
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| 3 medium | eggplants |
| 3 tbsp. | olive oil |
| 1 1/2 cups | chopped onion |
| 3 garlic cloves minced | |
| 1 tsp. | salt |
| 1/4 tsp. | ground cumin |
| 1/4 tsp. | coriander |
| 1/8 tsp. | cayenne pepper |
| 3 tbsp. | chopped parsley |
| 2 tbsp. | tahini |
| 2 tbsp. | lemon juice |
1. With fork, randomly poke holes in each eggplant. Place on foiled-lined baking sheet. Bake in 450 oven for 45 min until soft. Let stand for about 10 min or cold enough to handle. Cut each I. Half. Discard seeds. Scoop out flesh into food processor. Discard shells. Pulse until find. Transfer to bowl.
2. Heat oil in frying pan on med. add onions and garlic. Cook for 10-15 min until onions are carmelized.
3. Add next 4 ingredients. Heat and stir on med-low for 5 min. Add to eggplant and stir well.
4. Add parsley, tahini and lemon juice. Stir well. Chill for an hour. Makes about 2 1/2 cups. 2 tbsp 44 cals. 2.4g fat 6g carbs 2 g fibre 1 G protein
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