0 min
0 h 0 min
Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Flavors of eggplant and sesame stand out in this creamy spread that pairs will with WHEAT THINS or sliced vegetables. The spread can be made ahead, too!
0 min
0 h 0 min
Makes 2 cups dip or 16 servings, 2 Tbsp. dip and 16 WHEAT THINS each.
Heat broiler.
Place eggplant on foil-covered rimmed baking sheet.
Broil, 6 inches from heat, 20 to 25 min. or until eggplant collapses and is evenly blackened on all sides, turning occasionally. Cool slightly.
Place garlic on top of eggplant; wrap with foil. Cool completely.
Remove and discard peel from eggplant. Place eggplant flesh and garlic in food processor; process until smooth. Add tahini, olive oil, lemon juice, salt and pepper; pulse just until blended. Spoon into serving dish.
Refrigerate 30 min. or until chilled. Serve with WHEAT THINS for dipping.
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