STUFFED EGGPLANT DIP

Stuffed Eggplant Dip image

This dip is popular with family and friends, especially when we can feature our homegrown vegetables. Serving it in eggplant shells makes for a fun presentation.-Marcia Marcoux, Charlton, Massachusetts

Provided by Taste of Home

Time 40m

Yield 3 cups.

Number Of Ingredients 15

Ingredients

1 large eggplant
1 tablespoon lemon juice
1 medium green pepper, diced
2 celery ribs, diced
1 medium onion, diced
1 medium carrot, diced
1/4 cup olive oil
2 large tomatoes, chopped
2 tablespoons minced fresh cilantro
1 tablespoon red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon cayenne pepper
Pita breads, cut into wedges

Steps:

Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside., Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside. , In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened. , Spoon dip into eggplant shells. Serve with pita wedges.

Nutrition Facts : Calories 36 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.