Along with the Chopped Liver Pâté and Apple Walnut Chutney, this delicious hors d'oeuvre is perfect for your appetizer platter. If you're not making this for Passover and are lucky enough to have any of this creamy dip left over, it makes a great sandwich spread or pita filling. For a chunky texture, pulse all the ingredients in a food processor instead of puréeing them.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
MethodUsing fork, prick eggplants all over; place on lightly greased baking sheet. Set aside.
Remove 2 cloves garlic from garlic head; peel, mince and set aside. Slice off top third of the remaining garlic head to expose cloves; place on foil. Drizzle cut side with 1 tsp of the oil; wrap and add to baking sheet. Bake in 375ºF (190ºC) oven, turning eggplants once, until softened, 35 to 40 minutes. Let stand until eggplants are cool enough to handle.
Cut eggplants in half lengthwise; using spoon, scoop flesh into food processor, discarding skin. Squeeze cloves of roasted garlic from skins into food processor.
Meanwhile, in large skillet, heat remaining oil over medium heat; cook onion and coriander, stirring occasionally, until onion is golden, about 15 minutes. Scrape into food processor.
Add tahini, lemon juice, minced garlic, salt and pepper; purée until smooth. Stir in parsley. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per 1 tbsp: about
- Sodium 33 mg
- Sugars 1 g
- Protein trace
- Calories 16.0
- Total fat 1 g
- Potassium 33 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 2 g
- Iron 1.0
- Folate 2.0
- Vitamin C 2.0