Eggplant dip, Southern France

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Eggplant dip, Southern France calories by ingredient


Introduction

Source: Cuisine of the Sun, 1976 Source: Cuisine of the Sun, 1976
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

Directions

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.