Middle Eastern Fire-Roasted Eggplant Dip

Ingredients 2 large eggplants 1 lemon, juiced 2/3 cup tahini ( sesame seed paste, available in the international aisle at the supermarket) 1/2 cup minced fresh parsley leaves Kosher salt and freshly ground black pepper Pita chips, for dipping Directions There are 2 ways to cook the eggplants. I cook in my rice steamer in just a few min it is done. I don't like the stove top methods of cooking. The oven method is fine too. Baking eggplant in a toaster oven requires little work, and using a toaster oven instead of an oven to cook eggplant can cut your utility costs. Cooking eggplant in a toaster oven instead of an oven can also help you avoid heating up your kitchen when the weather is warm. One cup of cooked eggplant supplies you with 4 percent of your daily value of vitamin C. The daily recommended value of dietary fiber in 1 cup of cooked eggplant is 8 percent. Step 1 Break the raw egg open over a small bowl. Beat the egg with a fork until it is well blended. Set the bowl with the egg in it aside. Step 2 Place the cup of seasoned breadcrumbs on a flat plate. Spread the breadcrumbs out on the plate evenly. Set the plate aside. Step 3 Place the eggplant on your cutting board and slice it into 1/4-inch round pieces. Place the eggplant slices on a plate and set the plate aside. You Might Also Like Step 4 Take the eggplant slices and blot each one dry with a paper towel to absorb any moisture. Step 5 Grease the toaster oven tray with 1 tbsp. of olive oil. Pour the oil on the tray and spread it around, using a paper towel. Step 6 Take one of the eggplant slices and dip it into the bowl of beaten egg. Use your fork to turn the eggplant slice over. Move the eggplant slice around in the egg to thoroughly coat the eggplant with the egg. Step 7 Lift the eggplant slice from the egg with your fork, and let the excess egg drip off the eggplant and back into the bowl. Step 8 Dip the egg coated eggplant slice into the breadcrumbs, turning the eggplant over so both sides of the eggplant are completely covered with breadcrumbs. Gently shake off any excess breadcrumbs. Step 9 Put the eggplant slice on the greased tray. Step 10 Repeat Steps 6 through 9 for the remaining eggplant slices. Step 11 Drizzle the remaining tablespoon of olive oil on each eggplant slice. Distribute the oil between the slices evenly, and spread the oil on top of each eggplant slice with the round side of your spoon. Step 12 Bake the eggplant in the toaster oven for 20 minutes, with the setting on 375 degrees Fahrenheit. Step 13 Remove the tray of eggplant from the oven and top each eggplant slice with 1 tbsp. tomato sauce. Spread the sauce evenly with your spoon. Step 14 Put the eggplant back in the toaster oven for another five minutes. Warnings Always leave a minimum of one inch between the food in your toaster oven and the top of the oven to prevent the possibility of a fire. Tips Sprinkle grated Parmesan cheese on the eggplant for additional flavor. Top the sauce covered eggplant slices with grated mozzarella cheese five minutes before the eggplant is cooked, if desired. Regardless of the cooking method you choose, once the eggplant is cool enough to touch with your hands, carefully peel the charred skin off the eggplant. Discard the skin. Move the flesh onto your chopping board, slice off the stem and discard. Using your knife, mince the flesh until almost smooth. Scoop into a bowl. When you have the flesh out then take a hand mixer and smooth it out like you were doing mashed potatoes. I use the mixer to mix in the tahini it is stiff and hard to mix in so a little more oil to make it less stiff. I use olive oil or avocado oil, or sesame oil. Add the lemon juice, tahini, parsley, and a little salt and pepper. Whisk together and taste for seasoning. Feel free to add more lemon juice, more salt and pepper... it will vary depending on the size of your eggplant, and how you like your dip to taste Serve with pita chips. Finding ways to use Egg plant because it is good for your body Eggplant season is from August to October, although it is generally available all year long. Eggplant grows from a vine similar to a tomato and is a member of the nightshade family of plants. Eggplant is low in calorie, with only 35 calories per cup, and high in fiber, vitamins, minerals and antioxidants. Manganese Manganese is a trace mineral. It is needed to help form connective tissue, bones, blood clotting factors and sex hormones, according to the University of Maryland Medical Center. It is also a component of the antioxidant superoxide dismutase. As an antioxidant, superoxide dismutase prevents free radicals from damaging cells and may protect you against aging and some chronic diseases. Adult men need 2.3 milligrams of manganese a day and adult women need 1.8 milligrams. A 1-cup serving of eggplant provides 0.13 milligrams. Thiamine Thiamine is a water-soluble B vitamin. As a water-soluble vitamin, it is not stored in the body and without adequate intakes you can become depleted quickly. Thiamine is needed for muscle function, flow of electrolytes, carbohydrate metabolism, enzyme function and the production of hydrochloric acid. Adult men need 1.2 milligrams of thiamine a day and adult women need 1.1 milligrams. A 1-cup serving of eggplant provides 0.08 milligrams. Folate Folate is also a B vitamin. Folate is needed for the production and maintenance of new cells. Folate is especially important during periods of rapid growth, such as infancy and pregnancy, according to the National Institutes of Health Office of Dietary Supplements. Women of childbearing age need 400 micrograms of folate a day to prevent birth defects. Adult men also need 400 micrograms of folate a day. A 1-cup serving of eggplant provides 14.26 micrograms. Vitamin B6 Vitamin B-6 is another water-soluble B vitamin. It is needed for the formation of enzymes, protein metabolism, red blood cell metabolism and proper functioning of the immune system, according to the Office of Dietary Supplements. Older Americans may be at risk for vitamin B-6 deficiency, says the Office of Dietary Supplements. Deficiency symptoms include confusion, depression, dermatitis and convulsions. Adult men need 1.7 milligrams of vitamin B-6 a day and adult women need 1.5 milligrams a day. A serving of eggplant provides 0.09 milligrams. Finding ways to use Egg plant because it is good for your body Eggplant season is from August to October, although it is generally available all year long. Eggplant grows from a vine similar to a tomato and is a member of the nightshade family of plants. Eggplant is low in calorie, with only 35 calories per cup, and high in fiber, vitamins, minerals and antioxidants, according to the USDA National Nutrient Database. Manganese Manganese is a trace mineral. It is needed to help form connective tissue, bones, blood clotting factors and sex hormones, according to the University of Maryland Medical Center. It is also a component of the antioxidant superoxide dismutase. As an antioxidant, superoxide dismutase prevents free radicals from damaging cells and may protect you against aging and some chronic diseases. Adult men need 2.3 milligrams of manganese a day and adult women need 1.8 milligrams. A 1-cup serving of eggplant provides 0.13 milligrams. Thiamine Thiamine is a water-soluble B vitamin. As a water-soluble vitamin, it is not stored in the body and without adequate intakes you can become depleted quickly, according to Thiamine is needed for muscle function, flow of electrolytes, carbohydrate metabolism, enzyme function and the production of hydrochloric acid. Adult men need 1.2 milligrams of thiamine a day and adult women need 1.1 milligrams. A 1-cup serving of eggplant provides 0.08 milligrams. Folate Folate is also a B vitamin. Folate is needed for the production and maintenance of new cells. Folate is especially important during periods of rapid growth, such as infancy and pregnancy, according to the National Institutes of Health Office of Dietary Supplements. Women of childbearing age need 400 micrograms of folate a day to prevent birth defects. Adult men also need 400 micrograms of folate a day. A 1-cup serving of eggplant provides 14.26 micrograms. Vitamin B6 Vitamin B-6 is another water-soluble B vitamin. It is needed for the formation of enzymes, protein metabolism, red blood cell metabolism and proper functioning of the immune system, according to the Office of Dietary Supplements. Older Americans may be at risk for vitamin B-6 deficiency, says the Office of Dietary Supplements. Deficiency symptoms include confusion, depression, dermatitis and convulsions. Adult men need 1.7 milligrams of vitamin B-6 a day and adult women need 1.5 milligrams a day. A serving of eggplant provides 0.09 milligrams. Do you need an auto responder? I don't know what I would do without mine. I remind my lists that my blog is up, I share tutorial about jewelry design and making. I share idea and classes with everyone I know. I also pay nothing for this auto responder it pays for itself and makes me money. Interested click here.Traffic Wave

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