Roasted Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 large head garlic1 eggplant, cut in half lengthwise1 medium onion, cut into ½-inch-thick slices1 ripe tomato, cored, sliced in half and seeded3 tablespoons lemon juice2 tablespoons chopped fresh mint1 tablespoon extra-virgin olive oil½ teaspoon saltFreshly ground pepper to taste
1. Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.
2. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
3. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
(Time is approximate)
Number of Servings: 10
Recipe submitted by SparkPeople user MYSHARONANY.
2. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.
3. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.
(Time is approximate)
Number of Servings: 10
Recipe submitted by SparkPeople user MYSHARONANY.
Nutritional Info Amount Per Serving
- Calories: 36.7
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 3.9 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.6 g
- Protein: 0.9 g
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