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Roasted Eggplant Dip with Whole Grain Crackers

Yields1 Serving

Eggplant

 1 Medium Eggplant
 1 tbsp Olive Oil
 ½ Small finely chopped garlic clove
 ½ tbsp Lemon Juice
 1 tbsp Tahini Paste
 1 Small hot chili pepper (optional)
 Salt and black pepper to taste
 ½ cup Finely chopped fresh mint leaves
 ¼ tsp Ground cumin
 1 Jalapeno
1

Preheat oven to 400 °F

2

Cut the eggplant in two and apply olive oil and thyme with a brush

3

Place with the cut side down on foil and bake for 30 minutes

4

Use a spoon to scoop the soft portion from the baked eggplant, leaving the
skin behind

5

Transfer the pulp to a food processor. Add garlic, tahini paste, lemon juice, cumin and chili pepper, and blend until smooth

6

Season with salt, pepper, and jalapenos and serve with whole grain crackers

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories359
% Daily Value *
Total Fat 23.24g30%
Total Carbohydrate 27.52g11%
Protein 12.5g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.