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1 eggplant, about 1 1/2 pounds, halved lengthwise
2 heads garlic, unpeeled, separated
2 tablespoons olive oil
salt and freshly ground pepper to taste
zest of 1 lemon
2 tablespoons lemon juice
1 1/2 tablespoons olive oil
2 tablespoons cilantro, chopped
1 loaf whole wheat pita bread, cut into triangles
Garnish: cilantro leaves
1. Heat the oven to 350°F.
2. Sprinkle the flesh side of the eggplant with the 2 tablespoons of olive oil, salt and pepper. Place on a baking sheet cut side down. Add the garlic cloves and roast in the oven until softened, about 40 to 45 minutes. Check the garlic after 20 minutes. If it's softened when pierced with the tip of a knife, transfer it to a small bowl and allow garlic to cool. Continue roasting the eggplant until it is completely softened.
3. Remove the eggplant from the oven and cool slightly. Scrape out the flesh with a spoon and transfer the flesh to a sieve. Place the sieve over a bowl to drain the excess water from the flesh, discard the skin and liquid. Transfer the eggplant to a food processor. Squeeze the garlic out of the skins and add to the eggplant along with the zest, lemon juice, oil, chopped cilantro, salt and pepper to taste. Pulse a few times to make a coarse puree.
4. Increase the oven to 400°F.
5. Place the pita triangles on two baking sheets and toast until they are crisp and slightly golden, about 7 minutes.
6. Transfer the eggplant dip to a serving bowl and garnish with the cilantro leaves. Serve with the pita toasts.
Serving Size: 2 tablespoons
Number of Servings: 4
|Fat||4 g||Fiber||3 g|
|Protein||2 g||Saturated Fat||0 g|
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