If you love Hummus or any dip close to it, I highly recommend trying Eggplant Dip. Once again, I have all of these ingredients on a weekly basis, mainly from the Farmers Market so I encourage all to buy more and more fresh, organic produce! It is so flavorful, so great for you, and once you get the eggplant roasted and drained, it is easy to put together. It also makes for a great crowd pleaser and I serve it with tons of veggies, crackers, and whole wheat pita bread. This is low-calorie, high- fiber, and lots of Vitamin A. Get to work. 🙂
- 1 1/2 large eggplants, halved
- Olive oil cooking spray
- 1 tablespoon olive oil
- 1 spring onion, coarsely chopped
- 1 clove garlic, minced
- 1 1/2 heirloom tomatoes, coarsely chopped
- 1 teaspoon hot paprika
- 1 tablespoon plus 1/2 tsp plain fat-free or lowfat yogurt, Greek style is great
- Coarsely ground black pepper
- 1 tablespoon plus 1/2 teaspoon thinly sliced basil
- Heat oven to 350°.
- Coat eggplants with cooking spray. Roast 1 hour. Remove pulp; puree in food processor; transfer to a bowl.
- Scoop pulp into a sieve lined with cheesecloth; drain 1 hour.
- 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 30minutes. Garnish with basil. Serve with raw vegetables, crackers, and pita.