| Ingredients: |
2 firm eggplants, about 1-1/2 pounds each
2 tablespoons olive oil
2 cloves of garlic, pressed
grated zest and juice of 1 lemon
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1 small onion, chopped
3 tablespoons finely chopped basil
salt
freshly ground pepper |
| Cooking
Instructions: |
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Preheat oven to 400 degrees. Put the eggplants on a baking sheet lined with foil; prick with a knife in several places, and roast 45 to 60 minutes, until soft and shriveled. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine. Spoon into a bowl; cover and chill several hours or overnight before serving. |
| Serving
Suggestions: |
| This dip is great with toasted pita or pita chips. |
| Additional
Comments: |
| Serves 8. Per serving: 70 calories,10 g carbs, 2g protein, 3.5 g fat, no cholesterol. |
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