Serves: 5
Total Calories: 73
Set Sun Oven out to preheat.
Cut the eggplant in half lengthwise and score the flesh in a crisscross pattern, 1/2 inch deep. Rub cut sides with 1 1/2 tablespoons of the oil. Season with salt. Place eggplant, cut side down, in a shallow pot or roasting pan. Cover with a lid and bake until tender, about 1 1/2 hours. Remove from Sun Oven and cool slightly. Scoop the flesh out into a food processor (discard the skin). Add the chickpeas, remaining 1 1/2 teaspoons oil, lemon juice, Tahini, and garlic. Process until smooth. Transfer to a bowl and stir in the parsley. Season to taste with salt and pepper.
This Sun Oven Roasted Eggplant Dip recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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