Middle Eastern Eggplant Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dip, which is really low in calories, is delicious and takes no time to make. It's versatile, too - tastes great hot or cold. I like to serve it with pita bread. -CL Reader Ingredients:
4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds) |
1 cup chopped red bell pepper |
1 cup chopped red onion |
1 tablespoon olive oil |
1 garlic clove, chopped |
cooking spray |
1 tablespoon tomato paste |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.
3. Place vegetables and remaining ingredients in a food processor; process until smooth.
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