Healthy Eggplant Dip
From pleclare 15 years ago
- 60 minutes to make
- Serves 8
Low-calorie dip made from hearty cooked eggplant. For easy entertainin just bake,puree,chill and serve.
Ingredients
- 2 firm eggplants(about 11/2lbs each) shopping list
- 2Tbs olive oil shopping list
- 2 cloves garlic,pressed shopping list
- grated zest and juice of 1 lemon shopping list
- 1 small onion,chopped shopping list
- 3Tbs finely chopped basil shopping list
- salt and pepper shopping list
How to make it
- Preheat oven to 400. Put eggplants on a baking sheet lined with foil,prick with a knife in several places and roast 45-60 mins.,until soft and shriveled.
- Cool and halve eggplants;scrape flesh into food processor with olive oil. Puree. Add remaining ingredients and puls just to combine.
- Spoon into bowl,cover and chill several hours or overnight before serving. Great with toasted pita or pita chips.
The Rating
Reviewed by 9 people-
0k i really like the sound of this
kimbaby
in Live Oak loved it
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I just emailed this to my mom. we were talking about eggplant this morning :). Looks good.
laurieg
in Wilmington loved it
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This sounds super easy and so good! Thanks for sharing this, added to the "Taste of eggplant" group.
juels
in Clayton loved it
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