Health Essentials from Cleveland Clinic

Serve this savory dish with 100% whole wheat pita at your next party and watch how fast it disappears. The creamy consistency and appealing flavors make this the hit of any gathering.

Ingredients

2 large eggplants (about 2 pounds)
½ cup tahini
½ cup fresh parsley, chopped
6 tablespoons lemon juice
2 garlic cloves, crushed into a paste
1 teaspoon salt
Pinch cayenne pepper

Directions

1. Place eggplant on baking sheet, prick and bake in a preheated oven at 450°F for 25 minutes or until skin is browned and inside is soft.
2. Cool, cut in half lengthwise, drain off excess liquid and loose seeds.
3. Scoop out the pulp and place in food processor.
4. Add remainder of ingredients and blend until smooth and well mixed.
5. Garnish with additional chopped parsley and serve with 100% whole-grain pita or flat bread.

Nutritional Information (per serving)

Makes 10 servings. Serving = ½ cup

Calories 100, Cholesterol 0 mg, Total Fat 7 g, Saturated Fat 1 g, Sodium 240 mg, Carbohydrate 9 g, Protein 3 g, Fiber 4 g, Sugars 2 g