Smoky Eggplant Dip
This recipe makes 20 2 tbsp (25 mL) servings
Nutritional Info |
|
|---|---|
| Per 2 tbsp (25 mL) : about | - |
| cal | 3838 cal |
| pro | 1 g1g pro |
| total fat | 3 g3g total fat |
| sat. fat | 00 sat. fat |
| carb | 4 g4g carb |
| fibre | 1 g1g fibre |
| chol | 0 mg0mg chol |
| sodium | 73 mg73mg sodium |
| potassium | 57 mg57mg potassium |
| % RDI: | - |
| calcium | 11 calcium |
| iron | 11 iron |
| vit A | 11 vit A |
| vit C | 33 vit C |
| folate | 33 folate |
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.
Ingredients
- 1 head garlic 1 head garlic
- 3 tbsp extra-virgin olive oil 3 tbsp extra-virgin olive oil
- 1 large eggplant , (about 1-1/4 lb/625 g)1 large eggplant, (about 1-1/4 lb/625 g)
- 1 tbsp sherry vinegar 1 tbsp sherry vinegar
- 1 tsp smoked paprika 1 tsp smoked paprika
- 1/2 tsp salt 1/2 tsp salt
- 1/8 tsp cayenne pepper 1/8 tsp cayenne pepper
- 2 tbsp minced fresh parsley 2 tbsp minced fresh parsley
Preparation
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.)
Source : Canadian Living Holiday Cookbook: Fall 2009
- Keywords : Christmas; Appetizers; Eggplant; Garlic; Parsley; Roast; Make-Ahead; 100 calories;
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