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Recipe

Lemony Eggplant Dip

photo: Scott Phillips

Yield: about 2-1/2 cups

This spin on classic baba ghanoush amps up the citrus flavor. Serve with fresh
vegetables, pita chips, or crackers.

Ingredients

  • 2-1/4 lb. Italian eggplant (about 2 large)
  • 3 Tbs. tahini
  • 2 tsp. finely grated lemon zest
  • 2 Tbs. fresh lemon juice; more to taste
  • 1 small clove garlic, chopped
  • Kosher salt
  • 1/4 cup extra-virgin olive oil;more for serving
  • 1/4 cup plus 1 tsp. finely chopped fresh flat-leaf parsley
  • Smoked paprika, for garnish (optional)

Nutritional Information

      Nutritional Sample Size 2 Tbs.
      Calories (kcal) : 25
      Fat Calories (kcal): 20
      Fat (g): 2
      Monounsaturated Fat (g): 1
      Sodium (mg): 30
      Carbohydrates (g): 2
      Fiber (g): 1
      Sugar (g): 1

Preparation

  • Position a rack in the center of the oven and heat to 450°F.
  • Roast the eggplant whole on a foil-lined rimmed baking sheet until very soft and wrinkled, about 45 minutes. Let cool.
  • Cut the eggplant in half, then scoop the flesh into the bowl of a food processor. Add the tahini, lemon zest and juice, garlic, and 1 tsp. salt. Process until smooth, about 1 minute. With the machine running, add the oil in a slow, steady stream until blended. Adjust the consistency and seasoning with more oil, lemon juice, and salt,
    if necessary.
  • Spoon the mixture into a serving bowl. Stir in the ¼ cup parsley, and drizzle with more oil. Garnish with the remaining parsley and a dusting of paprika, if you like.

Reviews

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Reviews

  • lucyg22 | 10/09/2017

    I didn't change anything except to add some fresh lemon thyme along with the parsley. This was good, not great.

  • AccountingProfessor | 07/30/2017

    I did take the prior reviewer's advice and remembered to prick the eggplant before baking. After splitting the baked eggplant, I also removed the seed pockets before processing. As we are both eggplant skeptics, we were quite pleasantly surprised by the tastiness of the dip. Our guests also loved it. It does, however, need a good bit more salt than we typically use in cooking.

  • DonnaPF | 07/24/2017

    WARNING: I should have known better, having roasted eggplant before. Be sure to prick it with a fork several times. My eggplant just exploded in the oven because I forgot to do that.

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