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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From Wine Lover's Healthy Weight-Loss Plan Recommended Wine Pairing: Syrah or Grenache Napa Shiraz; Darioush Vineyards, Napa Also try grilling the eggplant! Serve with pita, pita chips, or fresh veggies. Ingredients:
1 large eggplant |
3 garlic, gloves minced |
1/4 cup tahini (sesame seed paste) |
1 lemon, juice therefrom |
sea salt, to taste |
1 teaspoon cumin |
1 dash paprika |
1/4 cup parsley, chopped |
1/2 cup pine nuts, toasted |
extra virgin olive oil, as desired |
Directions:
1. Preheat oven to 400°F.
2. Cut eggplant in half lengthwise. Place cut-side down on non-stick baking sheet. Prick with fork. Bake until soft and begins to char (30-40 mins).
3. Cool eggplant. Scoop out pulp and combine in blender with garlic, tahini, lemon juice, salt, cumin, and paprika. Puree until smooth. Stir in parsley and pine nuts. Drizzle a small amount of olive oil over the top.
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