“For easy entertaining or a healthy snack between meals, try this low-calorie dip made from hearty cooked eggplant. Just bake, puree, chill and serve! Originally from the Parade magazine from a February 1, 2009 Houston Chronicle. Serve with pita chips or crisp flatbread.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Put the eggplants on a baking sheet lined with foil, prick with a fork in several places,and roast 45 to 60 minutes, until soft and shriveled.
  3. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil; puree.
  4. Add remaining ingredients and pulse just to combine.
  5. Spoon into a bowl, cover and chill several hours or overnight before serving.

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