| 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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