Eggplant Dip
Eggplant Dip requires around 45 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 14 cents per serving. One serving contains 37 calories, 0g of protein, and 4g of fat. It will be a hit at your The Super Bowl event. It is brought to you by Epicurious. It works well as a hor d'oeuvre. 12 people were impressed by this recipe. A mixture of olive oil, garlic, plain lowfat yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 35%, this dish is not so super. If you like this recipe, you might also like recipes such as Eggplant Dip, Eggplant Dip, and Eggplant Dip.
Servings: 4
Ingredients:
1 tablespoon plus 1/2 teaspoon sliced basil
1 clove garlic, minced
Coarsely ground black pepper
1 tablespoon olive oil
1/2 teaspoon hot paprika
1 tablespoon plus 1/2 teaspoon plain lowfat yogurt
1 spring onion, coarsely chopped
Equipment:
cheesecloth
sieve
oven
food processor
bowl
frying pan
Cooking instruction summary:
Preparation 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 Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein Nutritional analysis provided by Self
Step by step:
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.
2. Remove pulp; purée in food processor; transfer to a bowl.
3. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft.
4. Add garlic; cook 3 minutes or until soft.
5. Add tomatoes and paprika; cook 3 to 5 minutes.
6. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes.
7. Garnish with basil.
8. Serve with raw vegetables
9. Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein
10. Nutritional analysis provided by
11. Self
Nutrition Information:
covered percent of daily need
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