Mediterranean Eggplant Dip

Name: Mediterranean Eggplant Dip
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 cups
Cuisine: Mediterranean
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

Total Time Prep: 20 min. Bake: 40 min.

Yield 4 cups

Test Kitchen Approved

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

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.

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

Recipe Creator