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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Low-calorie dip made from hearty cooked eggplant. For easy entertainin just bake,puree,chill and serve. Ingredients:
2 firm eggplants(about 11/2lbs each) |
2tbs olive oil |
2 cloves garlic,pressed |
grated zest and juice of 1 lemon |
1 small onion,chopped |
3tbs finely chopped basil |
salt and pepper |
Directions:
1. Preheat oven to 400. Put eggplants on a baking sheet lined with foil,prick with a knife in several places and roast 45-60 mins.,until soft and shriveled.
2. Cool and halve eggplants;scrape flesh into food processor with olive oil. Puree. Add remaining ingredients and puls just to combine.
3. Spoon into bowl,cover and chill several hours or overnight before serving. Great with toasted pita or pita chips.
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