Healthy Facts:
- Antioxidants in eggplants fight free radicals and help prevent cancer
- Parsley and lemon juice are packed with antioxidant-rich vitamins A, C & K
- Sulfides in garlic fight the effects of oxidative stress and improve iron absorption
60 Min Cook Time |30 Min Prep Time | Serving 6 |87 Calories per Serving
Ingredients
- 2 medium eggplants
- 3 tablespoons tahini (sesame seed paste)
- 2 teaspoons garlic, minced
- 3 tablespoons lemon juice
- 1/4 cup flat-leaf parsley, finely chopped
- 2 sprigs fresh thyme
What You Need
- 9″ x 13″ baking dish
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Aluminum foil
- Spoon
- Paring knife
- Blender or food processor
- Spatula
- Serving bowl
How To Make It
- Preheat the oven to 350 degrees F. Lightly grease a 9″ x 13″ baking dish.
- Slice the eggplant in half lengthwise and place the halves in the baking pan, insides facing down. Cover the pan with foil.
- Bake the eggplant for about 1 hour, or until soft.
- Remove it from the oven, take off the foil, and allow the eggplant to cool enough to handle, about 15 minutes.
- Scoop out the eggplant seeds with a spoon and discard, then use a paring knife to gently peel off the outer dark skin. (It will be easy to remove. The eggplant flattens, so it’s easy to remove the innards, too.) Discard seeds and skin.
- Chop the eggplant and place it in a blender or food processor.
- Add the remaining ingredients and blend until smooth.
- Use a spatula and transfer the mixture into a serving bowl. Chill for 1 hour, and top with 2 sprigs fresh thyme before serving.
