Char, broil or bake the eggplant. Remove skin, drain.
In food processor puree cilantro leaves, oil, cumin, salt.Add eggplant pulp, finely chopped ginger, tahini, lemon(lime) juice, ground pepper, olive oil.Add juice from pomegranate to your dip.Garnish with cilantro leaves and pomegranate seeds. Serve with pita or any Middle eastern bread.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4|
|Calories from Fat: 85 (49%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 593.8mg||20 %|
|Potassium 549.4mg||14 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 14.9g|
|Protein 3.4g||5 %|
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Calories per serving: 175
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