Eggplant dip
Prep: 10 mins
Cook: 30 mins
Serves: 6
5

Ingredients

  • 1 eggplant
  • 2 cloves garlic, crushed
  • 2 small lemons, juiced
  • 1/4 cup hulled tahini paste
  • pinch ground cumin
  • 1 tbs parsley, chopped

Method

  1. Preheat oven to 220 °C.
  2. Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft.
  3. Cool and spoon out the flesh, removing juices with a paper towel.
  4. Mash with garlic, salt, lemon juice, tahini and cumin.
  5. Spoon into a bowl and sprinkle with parsley. Refrigerate before serving.

Hints
The eggplant can be grilled whole on the barbecue, turning frequently until soft.The dip will keep for 2-3 days in the refrigerator.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.


Serving Suggestion: Serve on toasted pita or Lebanese bread, with vegetable crudites or mixed with cooked vegetables to fill pancakes or jacket potatoes.

Healthy tip!

Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.

More tips

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information

per serve per 100g
Energy 395 kJ 341 kJ
Protein 3.4 g 2.9 g
Fat, total 6.6 g 5.7 g
— saturated 0.9 g 0.8 g
Carbohydrate 3.5 g 3 g
— sugars 3.3 g 2.9 g
Sodium 212 mg 183 mg
Fibre 4.2 g 3.6 g