Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 1/2 eggplants, halvedolive oil cooking spray1 Tbsp olive oil1 onion, chopped2-3 cloves garlic, minced1 1/2 large tomatoes, chopped1/2 tsp paprika1 Tbsp + 1/2 tsp lowfat plain yogurt1 Tbsp + 1/2 tsp basil
8 - 1/2 cup servings.
1. preheat over 350. Coat eggplant with cooking spray. Roast 1 hours.
2. Scoop poulp into collander. Drain 1 hour. Puree pulp.
3. Cook onions (medium heat) in oil - 5 minutes. Add garlic, cook 3 minutes. Add tomatoes + paprika, cook 3-5 minutes. Cool.
4. Stir yogurt inot puree. Add onions-tomatoes-garlic. Add basil.
5. Chill 30 minutes.
Great dip recipe for crackers or veggies. We use it as a spread as well. Easy to adjust quanities to taste or to what you have on hand!
Number of Servings: 8
Recipe submitted by SparkPeople user PATTYCAKE61.
1. preheat over 350. Coat eggplant with cooking spray. Roast 1 hours.
2. Scoop poulp into collander. Drain 1 hour. Puree pulp.
3. Cook onions (medium heat) in oil - 5 minutes. Add garlic, cook 3 minutes. Add tomatoes + paprika, cook 3-5 minutes. Cool.
4. Stir yogurt inot puree. Add onions-tomatoes-garlic. Add basil.
5. Chill 30 minutes.
Great dip recipe for crackers or veggies. We use it as a spread as well. Easy to adjust quanities to taste or to what you have on hand!
Number of Servings: 8
Recipe submitted by SparkPeople user PATTYCAKE61.
Nutritional Info Amount Per Serving
- Calories: 56.6
- Total Fat: 2.1 g
- Cholesterol: 0.4 mg
- Sodium: 11.3 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.9 g
- Protein: 1.8 g
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