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Ingredients
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1 large eggplant, peeled and large diced
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6 cloves garlic
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4 tablespoons olive oil
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2 teaspoons ground cumin
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⅛ teaspoon cayenne pepper
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1 lemon, juiced
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2 tablespoons tahini
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1 teaspoon salt
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Pepper to taste
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Reynolds Wrap® Aluminum Foil
Directions
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Preheat the oven to 450 degrees F.
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Place a 1 1/2 to 2 feet long sheet of Reynolds Wrap® Aluminum Foil on a table and place the eggplant and garlic cloves in the center. Drizzle with olive oil and fold up the ends and the outside of the foil to create a foil packet.
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Put the foil packet on a cookie sheet and bake in the oven for 35 minutes.
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Transfer the cooked eggplant and garlic cloves to a food processor and add in the cumin, cayenne pepper, lemon juice, tahini and salt and pepper and pulse 7 to 8 times until slightly chunky.
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Optional Serving: Serve alongside warm pita bread.
Tips
You can substitute 2 small eggplants for 1 large eggplant in this recipe.
Reynolds Kitchen Tip:
Make a Reynolds Wrap(R) Aluminum Foil packet for delicious tasting food and easy cleanup.
Nutrition Facts (per serving)
148 | Calories |
12g | Fat |
11g | Carbs |
3g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 148 | |
% Daily Value * | |
Total Fat 12g | 16% |
Saturated Fat 2g | 9% |
Sodium 398mg | 17% |
Total Carbohydrate 11g | 4% |
Dietary Fiber 5g | 19% |
Total Sugars 3g | |
Protein 3g | 5% |
Vitamin C 17mg | 19% |
Calcium 56mg | 4% |
Iron 2mg | 8% |
Potassium 335mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.