1 eggplant
2 tablespoons lemon juice
1/3 cup tahini
2 tablespoons sesame seeds
1 package Garlic Vinaigrette Dressing Mix
2 tablespoons olive oil
Preheat oven to 400°F. Lightly grease cookie sheet. Prick eggplant with fork and place on cookie sheet. Bake 30 to 40 minutes, until tender. Remove eggplant from oven and submerge or rinse in cold water. Peel and dice eggplant, then place in blender or food processor. Add lemon juice, tahini, sesame seeds and Garlic Vinaigrette Dressing Mix. Blend until smooth. Pour into a serving bowl. Mix in olive oil. Chill 2 hours before serving
Makes 7 servings.
Nutrition Facts:
As prepared, each serving contains 130 calories, 10 g of fat, 0 mg of cholesterol, 170 mg of sodium, 8 g of carbohydrates and 3 g of protein.
Ease of Preparation: Easy
Preparation Time: 10 minutes (plus 2 hours in refrigerator)
Cooking Time: 40 minutes
Chef Suggests:
Serve with pita bread.
Instead of rinsing with cold water, you may slice eggplant in half when cooled and scoop out meat.