Eggplant Dip with Scallions and Cilantro

Eggplant Dip with Scallions and Cilantro

Eggplant Dip with Scallions and Cilantro

By America's Test Kitchen
1 hour 15 minutes

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Details
  • Servings:   4
  • Calories:   247
  • Protein:   5g
  •  
  • Fiber:   7g
  • Sugar:   7g
  • Carb Total:   8g
  •  
  • Trans Fat:   0g
  • Saturated:   4g
  • Fat Total:   22g
  •  
  • Diet:   High-Fiber, Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • mexican
Comments
Ingredients
  • 2 (12-ounce) eggplants
  • 1 tablespoon lemon juice , plus extra for seasoning
  • 1 garlic clove , minced to paste
  • 1 teaspoon table salt
  • ¼ cup tahini
  • ¼ cup extra-virgin olive oil , divided
  • 2 scallions , sliced thin
  • 2 tablespoons chopped fresh cilantro
  • ½ teaspoon ground cumin , plus extra for seasoning
  • ¼ teaspoon red pepper flakes , plus extra for seasoning
Instructions

Eggplant Dip with Scallions and Cilantro serves 4 original recipe by America's Test Kitchen.

View original preparation instructions

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