Roasted Eggplant Dip
Recipe from
Ladies' Home Journal
This flavorful pureed vegetable dip makes a low-calorie appetizer when served with fresh veggies or whole grain crackers.
Servings:
Makes 2 cups.
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Ingredients
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1 1/2 pondseggplantsee savings
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1/4 cupextra-virgin olive oilsee savings
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1plum tomato, cored, seeded and finely choppedsee savings
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2 tablespoonsminced red onionsee savings
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2 tablespoonschopped fresh flatleaf parsley, plus more for garnishsee savings
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2 teaspoonsred wine vinegarsee savings
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1 smallgarlic clove, mincedsee savings
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1 teaspoonsaltsee savings
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1/8 teaspoonground peppersee savings
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Directions
1.
Heat broiler and place rack 6 inches from heat. Broil eggplant, turning occasionally, until charred, 25 to 30 minutes. Let stand until cool enough to handle. Peel, stem and cut into chunks; puree in a food processor. Transfer to a medium bowl and stir in oil, tomato, onion, parsley, vinegar, garlic, salt and pepper. (Can be stored in an airtight container in refrigerator up to 1 day. Serve at room temperature.) Garnish with parsley, if desired. Makes 2 cups.
Nutrition information
Per serving: Calories 40, Total Fat 3.5 g, Saturated Fat 5 g, Cholesterol 0 mg, Sodium 147 mg, Carbohydrate 2 g, Fiber 1 g, Protein 1 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
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