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Try this healthy, delicious dip with crudités or pita chips as a tasty snack or side dish.
Pierce the eggplants in several places with a toothpick or fork. Wrap each eggplant in aluminum foil and place on a gas grill or in the oven at 500 degrees Fahrenheit. Cook until the eggplants collapse and begin to release a lot of steam, about 10 to 15 minutes. Remove the foil and place the eggplants into a bowl of cold water. Peel eggplants while they are still hot and allow them to drain in a colander until cool. Squeeze pulp to remove any bitter juices and mash the eggplant into a puree. In a food processor, mix tahini, garlic, onion, tomato, lemon juice and water until mixture is concentrated. With the blender running, add the peeled eggplant, salt, pepper and olive oil. Serve in a shallow dish and garnish with black pepper, tomatoes and parsley.
Serving size: 1/8 of recipe. 70 calories, 3 grams fat, 0 grams saturated fat, 80 milligrams sodium, 0 milligrams cholesterol, 11 grams carbohydrate, 5 grams fiber, 2 grams protein.
Fruit: 0; vegetables: 2; meat: 0; milk: 0; fat: 0; carbohydrate: 0; other: 0.
Diabetic exchanges are calculated based on the American Diabetes Association Exchange system. Exchanges are rounded up or down equal to whole numbers.
Recipe courtesy of the Centers for Disease Control and Prevention.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.