Sunday, May 11, 2008

Roasted Eggplant Dip

Absolutely no cholesterol in this dish and only 40 calories a serving . It is tasty on potato chips, crackers or even crispy bread.

You can serve it any season and its delicious and good for you too.

1 1/2 pounds of eggplant
1/4 cup olive oil
1 plum tomato, cored, seeded and finely chopped
2 tablespoons minced red onion, chop it fine !
2 tablespoons chopped fresh flatleaf parsley, plus more for garnish. Wash thoroughly !
2 teaspoons red wine vinegar
1 small garlic clove, minced
1 teaspoon salt
1/8 teaspoon ground pepper

Char the eggplant about 6 inches from the flame in your broiler. When outside is fully charred, let cool, then skin and place insides into blender and mix to a nice puree.

If charring it doenst suit you, just roast the eggplant, It gives it a nice flavor. Cook til outside is discolored and inside is soft . Again, puree.

Put it in a bowl and add rest of the ingredients and stir to mix nicely.

Serve garnished with extra parsley in a pretty dish surrounded with crackers or breads.

It will keep for a day in the refrigerator.


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