Photo: Joseph Gonzalez
Smoky Eggplant Dip with Cumin-Crusted Pita Chips
11 ingredients
Serves 8.
openrecipes
Broiling the eggplant and charring the skin introduces smoky, earthy nuances, which come through in this vibrant dish. Roasted garlic mirrors the melting texture of the eggplant, its mellow sweetness helping to soften and balance the bright lemon and nutty sesame tahini in this exotic dip.
Estimated Nutrition (whole recipe, rough)
346
Calories
7g
Protein
23g
Fat
32g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Tahini | 1 tbsp (15g) | 89 |
| Pita Bread | 1 slice (30g) white | 79 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp. cumin seeds
- 3/4 tsp. kosher salt
- 3 pita breads, 7 inches in diameter
- 1 1/2 Tbs. olive oil
- Extra-virgin olive oil, as needed
- 2 globe eggplants, about 2 lb. total
- 6 garlic cloves, unpeeled
- 2 Tbs. fresh lemon juice
- 1/4 cup tahini
- Scant 1/4 tsp. sea salt, plus more, to taste
- 1/4 tsp. smoked sweet or hot paprika
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes