Eggplant And Tahini Dip

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This tasty eggplant dip tastes fantastic with crusty bread or cut vegetables.

The ingredient of Eggplant And Tahini Dip

• 3 about 500g each eggplant
• 130g 1 2 cup skim milk natural yoghurt
• 2 tablespoons tahini sesame paste
• 1 lemon juiced
• 2 large garlic cloves crushed
• 1 2 teaspoon ground cumin
• 2 tablespoons chopped fresh chives
• salt freshly ground
• black pepper

The Instruction of eggplant and tahini dip

• preheat grill on high use a fork to pierce the eggplant all over and place on a baking tray cook under preheated grill turning often for 15 minutes or until the eggplant blacken all over and are tender transfer to a colander in a bowl cover with foil and set aside for 15 minutes to drain any excess liquid and allow the eggplant to cool slightly
• use a small sharp knife to carefully peel the blackened skin from the eggplant return the flesh to the colander and set aside for a further 10 minutes to drain
• place the eggplant flesh in a medium bowl and use a fork to mash to a coarse puree stir in the yoghurt tahini lemon juice garlic cumin and 1 1 2 tablespoons of the chives taste and season with salt and pepper and mix well cover and set aside for 30 minutes to develop the flavours or place in the fridge to store
• to serve stir the dip and transfer to a serving dish sprinkle with the remaining chives

Nutritions of Eggplant And Tahini Dip

calories: 83 65 calories
calories: 4 5 grams fat
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calories: 6 grams carbohydrates
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calories: 4 5 grams protein
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