Smoky Eggplant Dip

Author: Canadian Living

Smoked paprika adds a lovely note to this nondairy dip. However, you could use sweet paprika instead for a different flavour. Serve with pita crisps, rice crackers, crudités or Whole Wheat Sesame Crispbread for dipping or spreading.

  • Portion size 500 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 1 head garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 eggplant (about 1-1/4 lb/625 g)
  • 1 tablespoon sherry vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons minced fresh parsley

Method

Trim top off garlic to expose cloves. Place on small square of foil and drizzle with 1/2 tsp (2 mL) of the olive oil; seal package and place on foil-lined baking sheet.

With fork, prick eggplant all over; add to sheet. Roast in 400°F (200°C) oven until eggplant is very tender when tested with fork and garlic is soft, 50 to 60 minutes. Slit eggplant lengthwise and open. Unwrap garlic; let cool.

Scoop eggplant flesh into food processor or bowl. Squeeze in pulp from garlic cloves. Purée or mash well with fork. Blend in remaining oil, vinegar, paprika, salt and cayenne pepper; stir in parsley. Cover and refrigerate for 1 hour. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Nutritional facts Per 2 tbsp (25 mL) : about

  • Sodium 73 mg
  • Protein 1 g
  • Calories 38.0
  • Total fat 3 g
  • Potassium 57 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 4 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Smoky Eggplant Dip

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