Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1/4 Cup Pine nuts1/4 Cup Parmesan cheese, grated8 ounces Mushrooms, sliced1/2 large Onion, diced2 tsp. fresh garlic, chopped (about 2 cloves)1 large Eggplant1 cup water (use water to replace oil so food does not stick)1/4 cup Olive oil (whatever you prefer)Stacy's Plain Baked Pita chips (optional)Medium frying pansheet panlarge knifenon-stick sprayFood Processor
makes about 8 half cup portions
*Read through complete recipe before starting*
(prep time shorter if mushrooms are bought presliced and garlic comes from pre chopped jar
If this is done, skip steps 2 and 3)
1. Preheat oven to 365 degrees Fahrenheit.
2. Slice mushrooms and roughly dice onion.
3. Peel garlic and chop
4.Spray sheet pan with non-stick spray
5. Cut the stem of the eggplant off and cut in half longways. Place eggplant on the pan cut side down. Place in oven. Eggplant should be soft and golden brown on cut side when done.
6. In frying pan, roast pine nuts with 2 tsp. water until golden brown. Continuously stir until brown.
7. Saute onions and mushrooms with light spray of non-stick spray and then tsp. at a time of water until cooked completely.
8. Put pine nuts, mushrooms, onions, garlic (if you do not like the taste of uncooked garlic saute with mushrooms and onions), Parmesan cheese, and 1 tbsp. water to food processor and pulse until mostly smooth. (It will smooth out the rest of the way when the other ingredients are added)
9. When eggplant is done, add to food processor along with olive oil and pulse until smooth. (If it needs more liquid add tbsp. water )
Number of Servings: 8
Recipe submitted by SparkPeople user DRMBABY03.
*Read through complete recipe before starting*
(prep time shorter if mushrooms are bought presliced and garlic comes from pre chopped jar
If this is done, skip steps 2 and 3)
1. Preheat oven to 365 degrees Fahrenheit.
2. Slice mushrooms and roughly dice onion.
3. Peel garlic and chop
4.Spray sheet pan with non-stick spray
5. Cut the stem of the eggplant off and cut in half longways. Place eggplant on the pan cut side down. Place in oven. Eggplant should be soft and golden brown on cut side when done.
6. In frying pan, roast pine nuts with 2 tsp. water until golden brown. Continuously stir until brown.
7. Saute onions and mushrooms with light spray of non-stick spray and then tsp. at a time of water until cooked completely.
8. Put pine nuts, mushrooms, onions, garlic (if you do not like the taste of uncooked garlic saute with mushrooms and onions), Parmesan cheese, and 1 tbsp. water to food processor and pulse until mostly smooth. (It will smooth out the rest of the way when the other ingredients are added)
9. When eggplant is done, add to food processor along with olive oil and pulse until smooth. (If it needs more liquid add tbsp. water )
Number of Servings: 8
Recipe submitted by SparkPeople user DRMBABY03.
Nutritional Info Amount Per Serving
- Calories: 155.9
- Total Fat: 11.3 g
- Cholesterol: 2.4 mg
- Sodium: 94.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
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