Categories: dip

Ingredients

• 1 large eggplant
• 3 TB sesame tahini
• 2 cloves garlic, minced
• 2 TB nonfat yogurt
• 1/2 cup parsley, chopped
• juice from 2 lemons
• 1/2 tsp salt
• 2 TB plus 1 tsp organic extra virgin olive oil

Directions

1. Cut eggplant in half lengthwise, and place cut side down on a nonstick baking sheet. Prick with a fork; bake at 350°F until soft and wilted, about 20 minutes.

2. Scoop out pulp into a bowl; add the rest of the ingredients and mash together for a chunky texture or purée in a blender (before adding parsley) for a smooth texture.

3. Garnish with more parsley, and drizzle with 1 tsp of olive oil. Serve with warm pita bread or crackers.

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