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Baked Eggplant Dip

Baked Eggplant Dip
Baked Eggplant Dip requires around 45 minutes from start to finish. This recipe serves 12. One portion of this dish contains roughly 2g of protein, 4g of fat, and a total of 72 calories. It is a good option if you're following a vegan diet. It can be enjoyed any time, but it is especially good for The Super Bowl. Head to the store and pick up tahini, onion, lemon juice, and a few other things to make it today. It works well as a hor d'oeuvre.

Instructions

1
Preheat oven to 45
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OvenOven
2
Pierce eggplants several times with a fork; place on a jelly-roll pan.
Ingredients you will need
EggplantEggplant
JellyJelly
RollRoll
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Frying PanFrying Pan
3
Bake at 450 for 1 hour or until tender.
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OvenOven
4
Remove from baking sheet. Cool slightly; peel.
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Baking SheetBaking Sheet
5
Drain pulp in a colander 30 minutes.
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ColanderColander
6
Place drained pulp, tahini, and next 5 ingredients (through cumin) in a food processor; process until smooth.
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TahiniTahini
CuminCumin
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Food ProcessorFood Processor
7
Place dip in a serving bowl; sprinkle with parsley.
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ParsleyParsley
DipDip
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BowlBowl
8
Serve with pita wedges.
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PitaPita
DifficultyHard
Ready In45 m.
Servings12
Health Score13
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesCondimentDipSpread
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