Stuffed Eggplant Dip Recipe

Stuffed Eggplant Dip Recipe photo by Taste of Home

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This dip is popular with family and friends, especially when we can feature our homegrown vegetables. Serving it in eggplant shells makes for a fun presentation.—Marcia Marcoux, Charlton, Massachusetts

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Stuffed Eggplant Dip Recipe

Prep: 20 min. Cook: 20 min.

Yield: 24 Servings

20 20 40

Ingredients

1 large eggplant
1 tablespoon lemon juice
1 medium green pepper, diced
2 celery ribs, diced
1 medium onion, diced
1 medium carrot, diced
1/4 cup olive oil
2 large tomatoes, chopped
2 tablespoons minced fresh cilantro
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
Pita breads, cut into wedges

Directions

Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.

Nutritional Facts 2 tablespoons (calculated without pita bread) equals 36 calories, 2 g fat (trace saturated fat), 0 cholesterol, 105 mg sodium, 4 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Stuffed Eggplant Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p157