1/2 cup fresh flat-leaf parsley, chopped, plus more for garnish
1/4 cup lemon juice
1/2 teaspoon fine sea salt
1 tablespoon extra-virgin olive oil, plus more for garnish
1 large eggplant, halved lengthwise
Preheat the oven to 350°F. Place eggplant cut-side down on a foil-lined baking sheet. Prick all over with a fork and bake until soft and collapsed, about 20 minutes.
When cool enough to handle, scoop eggplant pulp into a bowl; discard skin. Add tahini, garlic, yogurt, parsley, lemon juice, salt and olive oil. Mash for a chunky texture, or purée in a blender (before adding parsley) for a smooth texture.
Garnish with parsley and drizzle with oil. Serve with warm pita bread or crackers.
Per Serving:110 calories (70 from fat), 8g total fat, 1g saturated fat, 250mg sodium, 10g carbohydrates, (4 g dietary fiber, 3g sugar), 3g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.