- Prep time 15 minutes
- Total time 25 minutes
- Portion size 14 servings
Ingredients
Method
Preheat barbecue to medium-high heat (about 375°F); grease grill. Place eggplant on grill; cook, turning often, until well charred on the outside and tender on the inside, 10 to 12 minutes. Place eggplant in bowl and let rest until cool enough to handle. Remove cooking juices from bowl, if necessary. With fingers, peel eggplant; discard skin. Place flesh in separate bowl.
In blender, purée eggplant flesh with cheese, mayonnaise, lemon juice and paprika. Season with salt and pepper. Place dip in small serving bowl. (Make-ahead: Can be stored in airtight container and refrigerated for up to 5 days.) Drizzle dip with olive oil and sprinkle with paprika, parsley and pine nuts. Serve with your choice of veggies and toasted baguette.
Makes 1 3/4 cups.
Test Kitchen Tip: If you can’t find quark in the grocery store, replace it with smooth cottage cheese or labneh.
Nutritional facts PER 2 TBSP: about
- Iron 0.1 mg
- Fibre 1 g
- Sodium 50 mg
- Sugars 1 g
- Protein 2 g
- Calories 50
- Total fat 4 g
- Cholesterol 2 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
