Eggplant Dip (or spread, take #2)

I think this is now officially a dip and not a spread.

  • 1/2 large eggplant or one small
  • 1/4 sauteed onion
  • 2 Tbsp minced garlic
  • 2 Tbsp lime juice
  • 1/4 tsp salt
  • pepper (black and red)
  • 2 Tbsp chopped parsley

Preheat oven to 375 degrees. Cut eggplant in half and place on greased cookie sheet, cut side down. Bake 40 minutes until soft and skin has started to wrinkle. Remove from oven, and let cool. Sautee onions and garlic with "one shake" of red pepper, transfer to blender or food processor, blend. Scoop out cooked eggplant, add to blender and puree. Mix in lime juice, salt, and pepper and transfer to a bowl. Stir in parsley.

We really like the flavor of the lime juice over the lemon, and leaving out the olive oil makes this almost fat free. This batch was much tastier.

1 comment:

Brooke said...

dude - this sounds awesome - I'm gonna have to try it this weekend! :) Miss you ladies! :)