Celery and Apple with Eggplant Dip

April 07, 2014

A little sweet, a little sour, a little crunchy, a little silky.

2 sticks celery
½ apple
1 eggplant
2 tablespoon tahini
2 garlic cloves, chopped.
2 tablespoon lemon juice.
¼ teaspoon cumin
¼ teaspoon salt
¼ teaspoon paprika
1 tablespoon olive oil

Trim off the rough ends of celery. Cut the apple into half-circle slices. To make eggplant dip: Preheat oven to 400 degrees Fahrenheit. Bake the entire eggplant for 30 minutes or until completely soft. Remove the eggplant, let cook, then peel and cut into chunks. Put eggplant in a blender, with tahini, garlic, lemon juice, cumin, salt, paprika and olive oil. Blend until well mixed. Prepare a serving plate. Serve celery and apple with eggplant sauce on the side.

Nutritions

Calories
125

Sodium
198mg
8% DV

Fat
6g
9% DV

Protein
2g
4% DV

Carbs
13g
4% DV

Fiber
2g
8% DV