This creamy Lebanese eggplant dip can also be used as a spread to replace butter. Apart from being delicious, it is packed with viscous fibres that cut your cholesterol. It’s a must for anyone with a family history of heart disease.
¼ cup lemon juice
1 whole clove garlic
3 TBSP tahini
½ tsp salt
- Wash the eggplants, prick them all over with a fork and place on a baking tray and under a hot grill. Cook for approximately 50 minutes or until the skins have blackened and shrivelled.
- Allow eggplants to cool slightly, and peel away their skin. Place the pulp into a food processor, including a small amount of skin for colour and texture.
- Add the lemon juice, garlic, tahini and salt and blend the mixture for a few minutes until smooth.
- Spread on a flat plate using the back of a spoon and serve sprinkled with hot paprika and drizzled with some extra virgin olive oil (optional) or place into a glass jar and store in the fridge for later use as a spread.
- Tahini is a sesame seed paste. It is available from Middle Eastern stores or supermarkets.
Per serve: energy 223 kJ (53 Cal); protein 2 g; fat 4 g; saturated fat 0 g; carbohydrate 2 g; fibre 3 g; calcium 42 mg; iron 1 mg