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Recipe Detail

MIDDLE EASTERN EGGPLANT DIP

  • Servings: 2 cups, or 4 servings of 1/2 cup each
  • Calories per Serving: 94
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MIDDLE EASTERN EGGPLANT DIP

Ingredients:

  • 1 medium eggplant, peeled, cut into 1/2-inch cubes, and steamed

    1/2 cup Morinaga Silken Tofu - Firm, mashed

    1/4 cup tahini

    2 Tbsp. lemon juice

    2 tsp. garlic, minced

    1/4 tsp. ground cumin

    salt and pepper to taste

    2 Tbsp toasted sesame seeds

    1 Tbsp parsley, coarsely chopped

Preparation:

In a food processor, combine cooked eggplant, tofu, tahini, lemon juice, and food processor. Process until smooth and creamy. Stir in remaining ingredients and adjust to taste.

Nutrition Information:

Calories (94), Fat (6g), Carbohydrates (6g), Sodium (24mg), Cholesterol (0mg), Protein (4g)

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