This traditional Middle-Eastern dip has a good garlicky punch. If you'd like to tame the pungency, cook the garlic for 1 minute in a pan of boiling water before adding it to the recipe. Serve the dip with raw vegetable dippers, such as celery sticks, pieces of bell pepper, or yellow squash slices.
1 large eggplant (about 1-1/4 pounds)
1 large clove garlic, peeled
1 small red onion, quartered
2 tablespoons fresh lemon juice
4 teaspoons dark sesame oil
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced cilantro or parsley
1. Preheat the oven to 450°F. Pierce the eggplant in several places with a fork. Place on a baking sheet and bake until the eggplant is very soft, about 25 minutes. When the eggplant is cool enough to handle, peel it and cut off the cap end.
2. In a food processor, combine the garlic and onion, and coarsely chop. Add the eggplant, lemon juice, sesame oil, salt, and pepper, and process to a coarse puree.
3. Transfer the mixture to a serving bowl. Stir in the cilantro.
Makes 4 servings.
Per 1/2 cup: 87 calories, 4.9g total fat (0.8g saturated), 0mg cholesterol, 0.4g dietary fiber, 11g carbohydrate, 2g protein, 440mg sodium.