Recipe by Lauri Ann Randolph
"This wonderful dip is made with roasted eggplant, tahini, lemon and lots of roasted garlic. Even if you don't usually like eggplant, you just may love this. It is the perfect starter for a Middle Eastern dinner. I like to serve this with generous strips of green, red and orange bell peppers for dipping. (Remember that each bell pepper is about 6g net carbs). It is also good stuffed into mushroom, celery or cherry tomatoes."
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refined olive oil
salt and pepper to taste
Don't let the name scare you off! I have been using a very similar recipe for this eggplant dip for many years (with raw minced garlic and slightly different measurements). I also prefer to scrape out the seeds before mixing. This is really good with corn chips or pita bread and makes a good lunch for my kids. If you haven't already, I recommend trying it at least once.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 83
** Calories from Fat: 46
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