Roasted Eggplant Dip
A complement to any Middle Eastern course. As an alternate to pita, try Middle Eastern lavosh bread
|Author:||Inspired by Vegetarian Times, 2002.08|
|Yield:||2 1/2 cups|
|2||red bell peppers|
|1 tbsp.||olive oil|
|1/4 cups||fresh coriander, loosely packed|
|1 tbsp.||fresh lime juice|
|salt to taste|
|1/2 tsp.||hot pepper sauce|
|1/2 cup||low-fat sour cream or plain nonfat yogurt|
- Preheat oven to 425 °F (210 °C).
- Prick eggplants and bell peppers several times with fork and rub with olive oil. Roast on baking tray for 30 to 45 minutes, or until soft.
- When cool enough to handle, peel and chop eggplants and seed and core bell peppers. Combine in blender with fresh coriander, lime juice and salt and pulse for 30 to 45 seconds, keeping mixture coarse-textured.
- Place in bowl and add hot pepper sauce and sour cream. Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.
|Amount per serving
|% Daily Value*|
|Total Fat 6g||9%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 25g||8%|
|Dietary Fiber 8g||32%|
|Includes Added Sugars|
The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.