Eggplant Dip
The following recipe incorporates the following colors: Blue-Purple.
- Ingredients
-
Amount Ingredient 1 1/2 large Florida eggplants, halved olive oil cooking spray 1 tablespoon olive oil 1 onion, coarsely chopped 1 clove Florida garlic, minced 1 1/2 Florida tomatoes, coarsely chopped 1/2 tablespoon hot paprika 1 1/2 tablespoons plain low fat yogurt coarsely ground black pepper 1 1/2 tablespoons sliced Florida basil - Preparation
- Heat oven to 350 degrees F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth and drain 1 hour. Remove pulp, purée in food process, and transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into purée, then add onions and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables.
- Yield
- 4 servings
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