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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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For easy entertaining or a healthy snack between meals, try this low-calorie dip made from hearty cooked eggplant. Just bake, puree, chill and serve! Originally from the Parade magazine from a February 1, 2009 Houston Chronicle. Serve with pita chips or crisp flatbread. Ingredients:
2 firm eggplants (about 1 1/2 lbs. each) |
2 tablespoons olive oil |
2 garlic cloves, pressed through a garlic press |
1 lemon, zested and juiced |
1 small onion, chopped |
3 tablespoons finely chopped fresh basil |
salt & freshly ground black pepper, to taste |
Directions:
1. Preheat oven to 400 degrees.
2. Put the eggplants on a baking sheet lined with foil, prick with a fork in several places,and roast 45 to 60 minutes, until soft and shriveled.
3. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil; puree.
4. Add remaining ingredients and pulse just to combine.
5. Spoon into a bowl, cover and chill several hours or overnight before serving.
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