EASY EGGPLANT (AUBERGINE) DIP & SANDWICH SPREAD
Here is a recipe I pulled out of my collection when I was given a couple of eggplants. I had forgotten how good it is. I used it as a sandwich spread but I think it would make an amazing dip.
Provided by TishT
Categories Spreads
Time 1h40m
Yield 3 cups, approx.
Number Of Ingredients 7
Steps:
- Pierce the eggplant with a fork first in a few places so it wont explode in the oven.
- Bake the eggplant (ahead of time if necessary) for 1 hour, or until it is soft throughout.
- Cool the eggplant, cut in half and let drain.
- Remove the skin.
- Mash in tomatoes, avocados, garlic and spices to taste.
- For a thicker dip, add tahini.
- (all the ingredients except tahini can be placed in a blender with the eggplant. The dip will be thinner, so add tahini or one more avocado mashed by hand).
Nutrition Facts : Calories 158.4, Fat 10.2, SaturatedFat 1.5, Sodium 10.4, Carbohydrate 17.7, Fiber 11.2, Sugar 5.8, Protein 3.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love