Roasted Eggplant, Tahini, and Yogurt Spread recipe
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Ingredients
- 2 eggplants, halved lengthwise 1 head garlic 1 cup nonfat plain yogurt ⅓ cup chopped fresh parsley ¼ cup tahini salt and ground black pepper to taste 1 ounce pine nuts
Nutrition Info
- 46.4 caloriescarbohydrate: 3.5 gcholesterol: 0.3 mgfat: 3 gfiber: 0.5 gprotein: 2.2 gsaturatedFat: 0.4 gservingSize: -sodium: 17.4 mgsugar: 1.3 gtransFat: : -unsaturatedFat: : -
Directions Roasted Eggplant, Tahini, and Yogurt Spread
Directions
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Preheat oven to 425 degrees F (220 degrees C).
Arrange eggplants, cut-side up, on a baking sheet.
Cut about 1/4 inch off the top portion of the garlic, exposing the cloves. Place garlic on a sheet of aluminum foil and wrap foil around garlic, sealing the edges together.
Roast the eggplant and garlic in the preheated oven until tender, about 45 minutes, remove from oven and cool to room temperature.
Scoop the flesh from the roasted eggplant and put in a food processor. Remove roasted garlic cloves from the peels and add to food processor. Add yogurt, parsley, tahini, salt, and pepper to food processor, blend until spread is smooth. Transfer spread to a serving bowl.
Cook and stir pine nuts in a skillet over medium heat until toasted and fragrant, 3 to 4 minutes. Top spread with toasted pine nuts.