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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 large eggplant (about 1 1/2 pounds) |
cooking spray |
1/4 cup pine nuts, toasted |
3/4 teaspoon cumin seeds, toasted and crushed |
1/2 teaspoon minced garlic |
3 tablespoons fresh lemon juice |
2 tablespoons low-fat mayonnaise |
2 tablespoons tahini (roasted sesame seed paste) |
1 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
3 tablespoons chopped fresh parsley |
fresh parsley sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Pierce eggplant several times with a fork; place on a foil-lined baking sheet coated with cooking spray. Bake at 375° for 45 minutes or until tender. Cut eggplant in half. Scoop out pulp; discard skins. Drain eggplant pulp in a colander for 30 minutes.
3. Place pine nuts, cumin seeds, and garlic in a food processor; pulse until finely chopped. Add eggplant, lemon juice, 2 tablespoons mayonnaise, tahini, 1 teaspoon salt, and black pepper to food processor. Process until smooth. Spoon eggplant mixture into a medium bowl; stir in parsley. Garnish with parsley sprigs, if desired.
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