MEDITERRANEAN EGGPLANT DIP

Mediterranean Eggplant Dip image

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

Provided by Taste of Home

Time 1h

Yield 4 cups.

Number Of Ingredients 11

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

Steps:

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 : Calories 77 calories, Fat 5g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

*** Explore more Mediterranean Eggplant Dip Recipes »

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