Quick Broiled Eggplant Dip

Sarah Copeland
Updated
Get the recipe for Quick Broiled Eggplant Dip.

Ingredients

  • 1 large eggplant (about 1 pound)

  • 3 tablespoons tahini

  • 3 tablespoons olive oil

  • 3 tablespoons lemon juice

  • 2 cloves garlic, chopped

  • 1¼ teaspoons kosher salt

  • ½ teaspoon ground cumin

  • Pinch cayenne pepper

  • 1 tablespoon chopped parsley

Nutrition

Calories 200

Fat 15g (2g saturated fat)

Cholesterol 0mg

Sodium 130mg

Protein 4g

Carbohydrate 16g

Sugar 7g

Fiber 7g

Iron 1mg

Calcium 38mg

Directions

  1. Heat broiler to high with the rack 6 inches from the flame. (Adjust for more space if the eggplant touches the broiler.) Prick the eggplant all over with a fork.

  2. Broil the eggplant on a rimmed baking sheet until charred and soft, 20 minutes.

  3. Remove from heat and cool. Scoop out the flesh from the eggplant and pulse it with the tahini, oil, lemon juice, garlic, salt, cumin, cayenne, and parsley in a food processor until smooth. Serve with the vegetables.

Yields: Serves 4