In Greece a robust dip is always accompanied by a basket of warmed or toasted pita bread. With nibble food like this, it's no wonder Greeks can wait until 11 in the evening to eat dinner.
- Portion size 875 servings
- Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
Ingredients
Method
Prick eggplants all over. Place on greased grill over medium-low heat or on rimmed baking sheet; close lid and grill or bake in 350°F (180°C) oven, turning often on grill, until softened and charred, about 50 minutes. Let cool on plate.Peel and discard skin and any juices; chop coarsely and transfer to serving bowl. Stir in green onions, parsley, coriander, garlic, oil, lemon juice, salt and pepper. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Chop walnuts coarsely; sprinkle over eggplant mixture.
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 32 mg
- Protein trace
- Calories 17.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 1.0
- Folate 2.0
- Vitamin C 2.0
