Eggplant Dip
A creamy Mediterranean-style dip made with roasted eggplant, fresh tomatoes, and aromatic herbs. Perfect as an appetizer served with raw vegetables.
6 servings
2 hr
Be the first to rate this recipe
Ingredients
- •1½ large eggplants
- •1 spray olive oil cooking spray
- •1 tablespoon olive oil
- •1 whole spring onion
- •1 clove garlic
- •1½ whole heirloom tomatoes
- •½ teaspoon hot paprika
- •1½ tablespoon plain lowfat yogurt
- •1 pinch black pepper
- •1½ tablespoon basil
Cooking Instructions
- 1.
Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables
120 min
