Eggplant dip, Southern France
- Number of Servings: 6
Ingredients
* Eggplant, fresh, 3 eggplant, 3 pounds * Garlic, 5 cloves * Olive Oil, .1/3 cup * *Juice of one lemon * Salt, 1 tsp or to taste * Pepper, black, 1 dash or to taste * Parsley, 1 tbsp as garnish
Slice the three eggplant in half, broil or bake on low heat until soft. When soft scoop out flesh from skin. Discard skin. Remove seeds by running cooked eggplant under water. If several small eggplants are used this is not needed. Chop the garlic very fine in a food processor. Add the eggplant and chop till smooth. Add olive oil, lemon juice and salt and pepper. Cover with plastic wrap and chill. Serve with parsley garnish. Can be used with fresh veggies or crackers or crispy bread.
Number of Servings: 6
Recipe submitted by SparkPeople user EMORGAN1.
Number of Servings: 6
Recipe submitted by SparkPeople user EMORGAN1.
Nutritional Info Amount Per Serving
- Calories: 169.6
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 393.2 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 5.8 g
- Protein: 2.5 g
Member Reviews