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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)
Details
Servings 2
Adapted from myrecipes.com
Preparation
Step 1
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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