- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 62.9
- Total Fat: 2.0 g
- Cholesterol: 4.5 mg
- Sodium: 111.0 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
Stephanie Louise's Zesty and Fabulous Eggplant Dip/SpreadSubmitted by: STEPH*LOUISE
IntroductionCan be used with veggies, toast, on top of veggies/meats, or eaten as a snack. I have it serving four...but that's because I like the big quantity! Can be used with veggies, toast, on top of veggies/meats, or eaten as a snack. I have it serving four...but that's because I like the big quantity!
* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 (remove)
* Garlic, 5 clove (remove)
* Basil, 2 tbsp (remove)
* Hot chile pepers, 1 pepper (remove)
* Parmesan Cheese, shredded, 5 tbsp (remove)
* Lemon juice, 1 tbsp (remove)
half length-wise on a pan sprayed with pam. Bake for about 10 minutes and then remove from the skin. You should be able to pretty much scoop that sucker out.
You can either blend all the ingredients or leave them chunky. I blend then put in a glass dish with the cheese on top. Feel free to omit the pepper, add more lemon juice, or amp up the spices! Change it at your discretion. I've seen it with tomato too, and it thinned it out a bit as well.
I have it serving 4, but those are big servings...I mean just look at the size of the eggplant!
Number of Servings: 4
Recipe submitted by SparkPeople user STEPH*LOUISE.