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 1 pound eggplant (about 2 large)- 2 large cloves garlic
- 1/3 cup chopped red onion
- ¼ cup Plain Mountain High Yoghurt
- 1 tablespoon tahini
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon coriander
- ½ teaspoon salt
- 1/8 teaspoon cracked fresh
black pepper
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Prepare the eggplants for baking by pricking all over with a fork. Place on a baking sheet with sides and bake at 400ºF for about 30 to 40 minutes, or until the eggplant starts to collapse and the skin darkens. Allow to cool.
Slice open the eggplant and scoop out the flesh and place into a colander. Let drain for about five minutes. There should be about 1½ cups of cooked eggplant.
In a food processor, pulse garlic and onion a few times. Add eggplant, yoghurt, tahini, olive oil, lemon juice, coriander, salt, and pepper. Pulse a few times until creamy. Be careful not to over process. Serve immediately with toasted baguette slices or vegetables.
Makes about 2 cups.
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| Calories - 80 |
| Total Fat - 5g |
| Cholesterol - 0mg |
| Potassium - 244mg |
| Sodium - 180mg |
| Total Carbohydrates - 7g |
| Protein - 2g |
| Fiber - 3g |
| Calcium - 9.9% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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