Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Pita bread rounds, (6-inch) split |
| \N \N | Vegetable cooking spray |
| 2 \N | Unpeeled eggplants, (1-pound) cut in half lengthwise |
| 1 \N | Clove garlic |
| ¼ cup | Tahini, (sesame seed paste) |
| 3 tablespoons | Fresh lemon juice |
| ½ teaspoon | Salt |
| 1 dash | Paprika |
Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside.
Coat a grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant, cut side up, on rack; cook 20 minutes or until very tender.
Remove eggplant from grill; let cool slightly. Peel eggplant; set aside.
Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth.
Cover and chill; sprinkle with paprika. Yield: 12 servings (serving size: ¼ cup dip and 4 pita chips).
Per serving: 132 Calories; 3g Fat (21% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 252mg Sodium Serving Ideas : Serve with toasted pita chips.
Recipe by: Cooking Light, May 1994, page 80 Posted to MC-Recipe Digest V1 #434 by igor@... on Jan 28, 1997.