Eggplant Dip with Veggies

2 medium eggplants, about 1 1/2 to 2 lb (750 g to 1 kg)
1/4 cup (60 mL) freshly squeezed lemon juice
1/4 cup (60 mL) tahini paste*
2 tsp (10 mL) toasted sesame seed oil
1 tsp (5 mL) light soy sauce
2 garlic cloves, very finely minced
1/2 cup (125 mL) fresh parsley, finely minced, + 1 Tbsp (15 mL) for garnish
3 whole green onions, finely minced, about 1/4 cup (60 mL)
1 tsp (5 mL) salt
Freshly ground black pepper
1 Tbsp (15 mL) extra-virgin olive oil

*Tahini paste is a ground sesame seed paste found in a jar in the ethnic section of your grocery store.

Preheat oven to 400 F (200 C).

Slice stem ends from eggplants and prick eggplants all over with a fork. Place directly on oven rack and roast slowly in the oven until completely pooped, about 45 minutes. When sagging, wrinkled, and totally soft, you’ll know they’re ready. Remove very carefully from oven and wait until cool enough to handle.

Alternatively, place eggplant on greased barbecue grill and grill, covered, over medium-high heat for 30 minutes. Turn several times with tongs until charred all over and pooped.

Cut eggplants in half and scoop out the insides. Place in large bowl and mash with large fork until no longer chunky. Add remaining ingredients, except olive oil and 1 Tbsp (15 mL) minced parsley reserved for garnish. Blend together until it’s as smooth as you like. Cover and refrigerate until ready to serve. Can be refrigerated overnight. Add more salt and pepper to taste, if you wish.

Just before serving, drizzle with 1 Tbsp (15 mL) of olive oil and sprinkle with remaining parsley. Serve with lots of crisp veggies such as broccoli florets, carrot curls, cucumber, bell pepper strips, and cubes of whole wheat baguette.

Makes 2 cups (500 mL).

Each 1 Tbsp (15 mL) of dip contains: 40 calories; 0.85 g protein; 7.5 g total fat (0 g sat. fat, 0 g trans fat); 0 g carbohydrates; 0.5 g fibre; 19.5 mg sodium

source: "Game Night Munchies", alive #327, January 2010