A yummy eggplant dip with a kick of garlic
served with vegetables and bread.
Intense
Eggplant Garlic Dip
- 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, optional 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.
Nutrition Facts: 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.
