Lemon Cilantro Eggplant Dip

Recipe by Docs Mom
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 2 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 425 degrees F.
  • Line a 15 1/2" by 10 1/2" jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
  • Place eggplant halves, skin-sides up, in foil-lined pan.
  • Wrap garlic in foil and place in pan with eggplants.
  • Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
  • Unwrap garlic.
  • Cool eggplants and garlic until easy to handle.
  • When cool, scoop eggplants' flesh into food processor with knife blade attached.
  • Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
  • Spoon dip into serving bowl; stir in cilantro.
  • Cover and refrigerate at least 2 hours.
  • Serve dip with pita and vegetables.
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