Saturday, July 9, 2011


This is a great healthy dip recipe (for a change) that can be used with pita chips, crackers, or veggies. It only has 70 calories per serving!

2 firm eggplant
2T olive oil
2t garlic
juice and zest of 1 lemon
1 small onion, chopped
3T fresh basil, chopped
salt & pepper

Preheat oven to 400* Set the eggplants on a baking sheet lined with foil.  Prick a few times with knife.  Roast 45-50min. Let cool and halve the eggplants.  Scoop out the insides.  Put in blender or food processor with olive oil and onion.  Puree.  Add remaining ingredients and pulse to blend.  Chill and serve.

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