| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 6 | Pita bread rounds, (6-inch) split |
| | Vegetable cooking spray |
| 2 | Unpeeled eggplants, (1-pound) cut in half lengthwise |
| 1 | cloves garlic |
| 1/4 Tasse | Tahini, (sesame seed paste) |
| 3 Esslöffel | lemon juice fresh |
| 1/2 Teelöffel | salt |
| 1 Prise | paprika |
|
Cut each pita half into 4 wedges. Place wedges in a single layer on a baking sheet. Bake at 400 degrees for 9 minutes or until browned. Set aside.
Coat a grill rack with cooking spray; place on grill over medium-hot coals.
Place eggplant, cut side up, on rack; cook 20 minutes or until very tender. Remove eggplant from grill; let cool slightly. Peel eggplant; set aside. Position knife blade in food processor bowl, and add garlic. Pulse 4 times or until garlic is finely chopped. Add peeled eggplant, tahini, lemon juice, and salt, and process until smooth.
Cover and chill; sprinkle with paprika. Yield: 12 servings (serving size: 1/4 cup dip and 4 pita chips).
Per serving: 132 Calories; 3g Fat (21% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 252mg Sodium
|
|
Anmerkungen zum Rezept:
keine |
