Categories: Appetizers, Eggplant

Ingredients

• 1 large eggplant (about 1 1/2 lbs)
• cooking spray
• 1/4 cup pine nuts, toasted
• 3/4 tsp cumin seeds, toasted and crushed
• 1/2 tsp minced garlic
• 3 Tbsp fresh lemon juice
• 2 Tbsp low-fat mayonnaise
• 2 Tbsp tahini
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 Tbsp chopped fresh parsley
• Fresh parsley sprigs (optional)

Directions

1. Preheat oven to 375°.

2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.

3. Place pine nuts, cumin seeds, and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt, and black pepper to food processor. Process until smooth. Spoon eggplant mixture into a medium bowl; stir in parsley. Garnish with parsley sprigs, if desired.

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