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Makes: 2 cups
Hands-on time: 10 minutes
Total time: 40 minutes
- 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
- 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.
- 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. Eggplant dip will keep for up to 2 days in refrigerator.
Nutrients per 1/4-cup eggplant dip 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 mgNutritional Bonus: Largely due to the eggplant, our Melazanosalata, or Eggplant Dip, offers as much fiber as a medium apple and more than 1/2 cup of cooked long-grain brown rice.