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Garlic Eggplant Spread Recipe

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What a mouthwatering mix of flavors and textures in this delicious spread from Greenwood, Indiana’s Brenda Martin! Mild eggplant makes a perfect backdrop for the blend of fresh garlic, dill and salty capers. “It’s also terrific on pita sandwiches or makes a great party dip.”—Brenda Martin, Greenwood, Indiana
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:7 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 7 servings

Ingredients

  • 1 medium eggplant
  • 2 tablespoons olive oil
  • 1 to 2 tablespoons dill weed
  • 1 tablespoon capers, drained
  • 2 garlic cloves, minced
  • 3/4 teaspoon salt
  • Baked pita chips

Nutritional Facts

1 serving (3 tablespoons) equals 57 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 293 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender.
  2. Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips. Yield: 1-1/3 cups.
Originally published as Garlic Eggplant Spread in Country Woman January/February 2006, p50

Nutritional Facts

1 serving (3 tablespoons) equals 57 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 293 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein.

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