| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Grains | Appetizers | 12 | Servings | |
INGREDIENTS
| 6 | Pita bread rounds, (6-inch) split | |
| Vegetable cooking spray | ||
| 2 | Unpeeled eggplants, (1-pound) cut in half lengthwise | |
| 1 | Clove garlic | |
| 1/4 | c | Tahini, (sesame seed paste) |
| 3 | tb | Fresh lemon juice |
| 1/2 | ts | Salt |
| 1 | ds | Paprika |
INSTRUCTIONS
Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside. Coat a grill rack with cooking spray; place on grill over medium-hot coals. Place eggplant, cut side up, on rack; cook 20 minutes or until very tender. Remove eggplant from grill; let cool slightly. Peel eggplant; set aside. Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth. Cover and chill; sprinkle with paprika. Yield: 12 servings (serving size: 1/4 cup dip and 4 pita chips). Per serving: 132 Calories; 3g Fat (21% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Serve with toasted pita chips. Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #434 by igor@digex.net on Jan 28, 1997.
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