TMB studio
Mediterranean Eggplant Dip
TOTAL TIME: Prep: 20 min. Bake: 40 min.
YIELD: 4 cups.
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Ingredients
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1 large eggplant (about 1-1/2 pounds), peeled
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1 small onion, coarsely chopped
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6 garlic cloves, peeled
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3 tablespoons olive oil
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2 cups reduced-fat sour cream
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4 teaspoons lemon juice
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3/4 teaspoon salt
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1/2 teaspoon pepper
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10 drops liquid smoke, optional
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Minced fresh parsley
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Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives
Directions
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1.
Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil.
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2.
Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly.
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3.
Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
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4.
Sprinkle with parsley. Serve with flatbread and vegetables as desired.
Nutrition Facts
1/4 cup (calculated without optional ingredients): 77 calories, 5g fat (2g saturated fat), 10mg cholesterol, 132mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.
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