Eggplant Dip (Melazanosalata)

Reposted from CleanEatingMag.com

By Diane Welland MS, RD

First Line Therapy Servings:

Total Recipe: 16 Category 1 Vegetables, 3.5 Oils

1/4 Cup Serving: 2 Category 1 Vegetables, 0.5 Oils (1/2)

Serves: 2
Makes: 2 cups
Hands-on time: 10 minutes
Total time: 40 minutes

INGREDIENTS:

• 1 large eggplant (about 2 lb), washed and halved lengthwise
• 1/2 tsp plus 1 tbsp olive oil, divided
• 2 cloves garlic, coarsely chopped
• 1/2 cup sweet onion (such as Vidalia), roughly chopped
• Olive oil cooking spray
• 1/4 cup loosely packed fresh basil, roughly chopped
• 1/8 tsp ground black pepper
• 1/4 tsp sea salt

INSTRUCTIONS:

1. Preheat oven to 400°F. Brush cut sides of eggplant with 1/2 tsp oil, reserving a bit of oil for garlic and onion. Toss reserved bit of oil with garlic and onion. Place eggplant cut-sides-down in a large roasting pan misted with cooking spray. Arrange garlic and onion around eggplant. Roast in oven for 30 minutes. Set aside.
2. When eggplant is cool enough to handle, remove seeds (they will come out in strips) and scoop out meat with spoon. Place eggplant meat, garlic, onion, basil, remaining 1 tbsp oil, pepper and salt in the bowl of a food processor fitted with a standard blade. Pulse about 8 to 10 times or until smooth but still chunky. Serve immediately or chill for 1 hour. Dip will keep for up to 2 days in refrigerator.

Nutrients per 1/4-cup serving: Calories: 40, Total Fat: 2 g, Sat. Fat: 0 g, Carbs: 5 g, Fiber: 3 g, Sugars: 2 g, Protein: 1 g, Sodium: 60 mg, Cholesterol: 0 mg