Ingredients
4
4 servings
- •1 pound eggplant
- •2 tablespoons lemon juice
- •2 tablespoons tahini
- •2 cloves garlic
- •⅛ teaspoon ground cumin
- •⅛ teaspoon red chile powder
- •1 tablespoon extra-virgin olive oil
- •½ tablespoon plain yogurt, or more to taste
- •salt to taste
- •1 pinch paprika
Instructions
- Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a baking sheet.
- Halve eggplants and brush cut sides with olive oil. Place face-down onto the prepared baking sheet.
- Roast in the preheated oven until softened, 20 to 25 minutes. Remove from oven and let cool, about 30 minutes.
- Scoop flesh out of skins and place in a mesh strainer. Discard skins. Press down on flesh to remove liquid or drippings. Transfer eggplant flesh to a food processor. Add lemon juice, tahini, garlic, cumin, and chile powder. Drizzle olive oil on top of everything. Blend well, 45 seconds to 1 minute.
- Mix in plain yogurt and season with salt. Serve with a sprinkle of paprika over top for garnish.
Nutritional Facts
Per 4 servings
- Calories: 109
- Carbohydrate: 10g
- Fat: 8g
- Fiber: 5g
- Protein: 3g
- Sugar: 3g
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