Cuisinart Original

This Middle Eastern eggplant dip works well as a
spread for crackers or as a dip for crudités


2 large eggplants
1 small garlic clove, fi nely chopped
½ teaspoon kosher salt
1/8 teaspoon ground cumin
1 tablespoon fresh lemon juice
2 tablespoons tahini
¼ cup extra virgin olive oil
¼ cup fresh parsley, chopped

Nutritional information

Nutritional information per serving (2 tablespoons):
Calories 151 (67% from fat) • carb. 11g • pro. 3g • fat 12g
sat. fat 2g • chol. 0mg • sod. 192mg • calc. 22mg • fiber 6g


1. Prick eggplant in a few places with the tines of
a fork or a toothpick, put onto a microwave-safe

dish and cook on High (PL10) for about 10 to 12
minutes, until soft.
2. Allow the eggplants to cool slightly, enough
to handle. Cut the eggplants in half lengthwise
and scoop out the ß esh, discarding the skin. Put
eggplant ß esh into a large bowl and mash well
with a fork. Once fully mashed, stir in the garlic,
salt and cumin. Stir in the lemon juice and tahini
and then the olive oil. Finally, stir in the parsley.
Taste and adjust seasoning to taste.