Lemon Cilantro Eggplant Dip Recipe

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Lemon Cilantro Eggplant Dip
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  1. Preheat oven to 425 degrees F.
  2. Line a 15 1/2 by 10 1/2 jelly-roll pan with nonstick foil (or use regular foil and spray with nonstick cooking spray).
  3. Place eggplant halves, skin-sides up, in foil-lined pan.
  4. Wrap garlic in foil and place in pan with eggplants.
  5. Roast vegetables 45 to 50 minutes or until eggplants are very tender and skin is shriveled and browned.
  6. Unwrap garlic.
  7. Cool eggplants and garlic until easy to handle.
  8. When cool, scoop eggplants' flesh into food processor with knife blade attached.
  9. Squeeze out garlic pulp from each clove and add to food processor with tahini, lemon juice, and 3/4 teaspoon salt; pulse to coarsely chop.
  10. Spoon dip into serving bowl; stir in cilantro.
  11. Cover and refrigerate at least 2 hours.
  12. Serve dip with pita and vegetables.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 51.08 Kcal (214 kJ)
Calories from fat 27.01 Kcal
% Daily Value*
Total Fat 3g 5%
Sodium 3.64mg 0%
Potassium 170.14mg 4%
Total Carbs 5.55g 2%
Sugars 2.46g 10%
Dietary Fiber 2.03g 8%
Protein 1.62g 3%
Vitamin C 4.2mg 7%
Iron 0.3mg 1%
Calcium 16.4mg 2%
Amount Per 100 g
Calories 72.94 Kcal (305 kJ)
Calories from fat 38.57 Kcal
% Daily Value*
Total Fat 4.29g 5%
Sodium 5.2mg 0%
Potassium 242.95mg 4%
Total Carbs 7.93g 2%
Sugars 3.51g 10%
Dietary Fiber 2.89g 8%
Protein 2.32g 3%
Vitamin C 6mg 7%
Iron 0.4mg 1%
Calcium 23.5mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.9
  • 1

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free,
  • good source of fiber

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