This zero-cholesterol Roasted Eggplant Dip is great for health-conscious guests, and is truly yummy when served with toasted sourdough bread/rolls!
This recipe is for about two cups worth of dip.
Time to Prepare: About 15 minutes or so
Total time: About 1hr. 15 minutes
You will need:
1 1/2 lbs. eggplant
1/4 cup extra-virgin olive oil
1 plum tomato, cored, seeded, and finely chopped
2 Tablespoons minced red onion
2 Tablespoons chopped fresh flat-leaf parsley (have some extra for garnish)
2 teaspoons red wine vinegar
1 small garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground pepper
Heat broiler and place rack about 6 or so inches from heat. Broil eggplant, turning occasionally until charred. This should take about 25 minutes or so.
Let stand until cooled. Peel, destem, and cut into chunks.
Puree in a food processor.
In a medium bowl, combine eggplant mix, oil, tomato, onion,parsley, vinegar, garlic, salt and pepper.
Garnish with parsley.
You can store this dip in an airtight container in the refrigerator up to 1 day.
per 2 Tablespoons:
40 Calories
3.5g total fat
5g saturated fat
147mg sodium
2g carbs
5mg calcium
0 cholesterol
1g protein
1g fiber