Healthy Eggplant Dip

(from carrollc1’s recipe box)

Don’t overuse the lemon…

Source: Parade Magazine 2-1-09

Serves 8 people

Categories: Appetizer

Ingredients

  • 2 firm eggplants, about 1.5 lb ea
  • 2 T olive oil
  • 2 cloves of garlic, pressed
  • Grated zest and juice of half a lemon (recipe calls for a full lemon but that's too much)
  • 1 small onion, chopped
  • 3 T finely chopped basil
  • Salt & pepper to taste

Directions

  1. Preheat oven to 400F. Put the eggplants on a baking sheet lined with foil, prick with a knife in several places, and roast 45-60 minutes, until soft and shriveled.

  2. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.

  3. Spoon into a bowl, cover, and chill several hours or overnight before serving. This dip is great with toasted pita or pita chips.

  4. per serving; 10g carbs, 2g protein, 3.5g fat

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