Rustic Eggplant Dip

Name: Rustic Eggplant Dip
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2 cups.
Ingredients: 2 small eggplants; 1 medium sweet red pepper, halved and seeds removed; 3 tablespoons olive oil, divided; 1/2 cup chopped seeded plum tomatoes; 3 tablespoons finely chopped onion; 1 tablespoon minced fresh parsley; 1 teaspoon lemon juice; 1 teaspoon red wine vinegar; 1 teaspoon each minced fresh oregano, thyme and basil; 2 mint leaves, coarsely chopped; 1 teaspoon salt; 1/2 teaspoon pepper; Baked pita chips or pita wedges

One summer I came up with this recipe after I harvested loads of eggplants, tomatoes and herbs from my garden. You can also grill the eggplants for extra flavor. —Debra Keil, Owasso, OK

Ingredients

2 small eggplants
1 medium sweet red pepper, halved and seeds removed
3 tablespoons olive oil, divided
1/2 cup chopped seeded plum tomatoes
3 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 teaspoon lemon juice
1 teaspoon red wine vinegar
1 teaspoon each minced fresh oregano, thyme and basil
2 mint leaves, coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
Baked pita chips or pita wedges

Directions

Cut stems from eggplants; pierce several times with a fork. Place eggplants and red pepper on a foil-lined 15x10x1-in. baking pan. Rub 2 tablespoons oil over vegetables.
Bake at 400° for 30-35 minutes or until tender, turning occasionally. Cool slightly. Peel and coarsely chop eggplants; coarsely chop red pepper.
In a food processor, combine the tomatoes, onion, parsley, lemon juice, vinegar, herbs, salt, pepper, eggplants, red pepper and remaining oil. Cover and process until blended.
Cover and refrigerate for at least 3 hours. Serve with pita chips.

Nutrition Facts

1/4 cup: 77 calories, 5g fat (1g saturated fat), 0 cholesterol, 299mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 1g protein. Diabetic exchanges: 1 vegetable, 1 fat.