I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. —Stacy Mullens, Gresham, Oregon
Mediterranean Eggplant Dip
Mediterranean Eggplant Dip
Prep Time
20 min
Cook Time
40 min
Yield
4 cups
Ingredients
- 1 large eggplant (about 1-1/2 pounds), peeled
- 1 small onion, coarsely chopped
- 6 garlic cloves, peeled
- 3 tablespoons olive oil
- 2 cups reduced-fat sour cream
- 4 teaspoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 10 drops liquid smoke, optional
- Minced fresh parsley
- Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives
Directions
- Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil.
- Roast until eggplant is very soft, 40-45 minutes, turning and stirring vegetables once. Cool slightly.
- Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
- Sprinkle with parsley. Serve with flatbread and vegetables as desired.
Nutrition Facts
1/4 cup (calculated without optional ingredients): 77 calories, 5g fat (2g saturated fat), 10mg cholesterol, 132mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 3g protein.
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