Eggplant Dip

Eggplant Dip
Photo by Ann Stratton

Ingredients

  • 1 tablespoon olive oil
  • ½ teaspoon hot paprika
  • 3 ½ teaspoons plain lowfat yogurt
  • Coarsely ground black pepper
  • 1 onion
  • 1 clove garlic
  • 1 ½ heirloom tomatoes
  • + 3 more ingredients
    • Olive oil cooking spray
    • 3 ½ teaspoons basil
    • 1 ½ large eggplants

Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or ...

View full recipe at Epicurious

Comments

Variations on Eggplant Dip

  • Eggplant Dip
    • 1 cup sliced fresh mushrooms
    • 1 (6-ounce) can tomato paste
    • 1/4 teaspoon hot sauce
    • 2 to 3 garlic cloves, pressed
    • 2 tablespoons red wine vinegar
    • +7 other ingredients


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