Prepare this naturally dairy-free Middle Eastern eggplant dip and serve with toasted pita bread or crackers. Don’t limit this dairy-free delight to just a dip, it’s also thick enough to be used as a spread on whole-wheat toast or sandwiches.
Preparation time: 30 minutes (including time for the eggplant to cool after baking)
Cooking time: 1 hour
Chilling time: 1 hour
Yield: Six 1/4-cup servings
1 pound of eggplant (about 2 medium)
3 tablespoons lemon juice
1/4 cup finely chopped flat-leaf parsley
Preheat the oven to 350 degrees. Lightly grease a 9-x-13-inch baking pan.
Slice the eggplant in half lengthwise and place the halves in the baking pan, insides facing down. Cover the pan with foil.
Bake the eggplant for about 1 hour, or until soft. Remove it from the oven, take off the foil, and allow the eggplant to cool enough to handle, about 15 minutes.
Scoop out the eggplant seeds with a spoon and discard, and then use a paring knife to gently peel off the outer dark skin. (It will be easy to remove. The eggplant flattens, so it’s easy to remove the innards, too.) Discard seeds and skin.
Chop eggplant and place it in a blender or food processor. Add the remaining ingredients and blend until smooth. Use a spatula and transfer the mixture into a serving bowl. Chill for 1 hour before serving.
Tahini is a mild-tasting paste made from ground sesame seeds and used as an ingredient in many dips, glazes, and salad dressings. You can find tahini in the Middle Eastern section of your grocery store. Be sure to stir in the layer of natural oil floating on top before scooping out the tahini.
Per serving: Calories 67 (37 from Fat); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 6mg; Carbohydrate 7g (Dietary Fiber 2g); Protein 2g.
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Source:http://www.dummies.com/how-to/content/dairyfree-baba-ghanouj.html
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