eggplant dip

1 large eggplant, peeled and chopped
1 - 2 cloves garlic, crushed
15 mL (1 tbsp.) Western Classics Peanut Sauce
50 mL (1/4 cup) tahini
30 mL (2 tbsp.) lemon juice
salt
1 mL (1/4 tsp.) paprika

1. Place eggplant in a colander, sprinkle with salt; let stand for 20 minutes. Rinse eggplant under cold water and drain.

2. Combine eggplant and garlic and microwave on high for 6 minutes or until eggplant is tender.

3. Use a food processor to blend eggplant mixture, tahini, peanut sauce and lemon juice until smooth.

Place in a serving dish and garnish with paprika. Serve with crisp fresh vegetables or pita bread.

Nutritional Analysis:
No. of Servings: 5, Serving Size: 30 ml, Energy: 214Kcal, Protein: 7.2g, Fat: 18.6g, Carbohydrate: 10.4g, Fibre: 2.3g, Iron: 1.1mg