A good recipe to serve with any falafel recipe and Tabouli Salad. Soaking the eggplant in salt water softens it and creates a texture similar to roasted eggplant. Another popular method for softening the eggplant is to slice it into thin strips, freeze it overnight, and thaw.

INGREDIENTS | SERVES 4

• 2 cups eggplant, sliced thin
• 3 tablespoons lemon juice
• 2 tablespoons Tahini
• 1 clove garlic, minced
• 1 teaspoon cumin
• ½ teaspoon black pepper
• Salt to taste
• 1 teaspoon paprika, for garnish
• 1 teaspoon olive oil, for garnish
• 2 tablespoons fresh chopped parsley, for garnish

1. Place eggplant strips in a bowl or casserole dish and cover with 2 cups salt water. Add 1 teaspoon salt for every cup of water. Soften the eggplant by soaking it overnight in salt water in the refrigerator for 6 to 12 hours.

2. Drain the eggplant.

3. Place the eggplant, lemon juice, tahini, garlic, cumin, black pepper, and salt in a food processor with an S blade, and process until smooth.

4. Pour mixture into serving bowls, sprinkle on paprika and drizzle a little olive oil on top. Garnish with fresh parsley.

PER SERVING:

Calories: 59 | Fat: 4 g | Protein: 2 g | Sodium: 8 mg | Fiber: 2 g