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Stuffed Eggplant Dip

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

24 ServingsPrep: 20 min. Cook: 20 min.

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,

2 of 2

Stuffed Eggplant Dip (continued)

Directions (continued)

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.

Nutrition 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.