Intense Eggplant Garlic Dip
A yummy eggplant dip with a kick of garlic served with vegetables and bread.
3 to 4 bulbs garlic, broken into cloves (peeled)
3/4 cup water
1 cup cooked eggplant
2 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil
Salt and ground black pepper, to taste
- Cook the garlic in the water in a small pan, uncovered, over low heat for 15 to 20 minutes, or until garlic is tender and all the liquid is absorbed.
- Blend the garlic, eggplant and lemon juice together in a food processor. Spoon into a bowl and mix in the oil. Salt and pepper to taste. Serve warm with raw vegetables and crusty bread.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Amount Per Serving Calories: 182 Calories from fat: 46 Total fat: 5 gm Saturated fat: 1 gm Cholesterol: 0 mg Sodium: 16 mg Carbohydrate: 33 gm Protein: 6 gm
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.