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.


Roasted Eggplant Dip

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Servings: Makes 2 cups.
Related Categories: Dips and Spreads, Low Calorie, Low Fat, Low Sodium, Vegan Appetizers
 
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Ingredients
  • 1 1/2  ponds
    eggplant
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  • 1/4  cup
    extra-virgin olive oil
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  • 1 
    plum tomato, cored, seeded and finely chopped
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  • 2  tablespoons
    minced red onion
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  • 2  tablespoons
    chopped fresh flatleaf parsley, plus more for garnish
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  • 2  teaspoons
    red wine vinegar
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  • 1  small
    garlic clove, minced
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  • 1  teaspoon
    salt
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  • 1/8  teaspoon
    ground pepper
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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
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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