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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Mediterranean flavors prevail in this easy eggplant dip. Shop at an Asain market for the five-spice powder. It's the ingredient that gives this recipe a real depth of flavor. Ingredients:
2 small eggplants, cut in half lengthwise (about 3/4 pound each) |
1 cup chopped, toasted walnuts, divided |
3/4 teaspoon chinese five-spice powder |
1/2 teaspoon salt |
2 tablespoons half-and-half |
1/4 cup plain low-fat yogurt |
garnishes: fresh chives, toasted walnuts |
Directions:
1. Place eggplant, cut sides down, in a well-greased 13 x 9 pan. Bake at 425° for 30 minutes or until very tender. Cool. Peel and coarsely chop eggplant. Place eggplant in a food processor; add 1/2 cup walnuts and next 4 ingredients. Process until smooth. Spoon eggplant mixture into a bowl, and stir in remaining 1/2 cup walnuts. Garnish, if desired. Serve with pumpernickel slices or pita bread.
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