Roasted Eggplant Dip

calories: 100; protein: 2g; carbohydrates: 18g; fat: 35g; fiber: 7g


Makes about two cups of dip, so I'm calling 1/4 cup a serving

This is one of my favorite ways to eat eggplant. Even my kids will eat it like this.

2 large globe eggplant, trimmed
2+ cloves fresh garlic (up to 4 cloves...depends on strength of garlic and if you're going out or not)
Juice of 1 lemon
1 cup chopped fresh curly-leaf parsley
1/4 cup good extra-virgin olive oil (go Spanish or Greek)
Salt and pepper to taste

In a 350-degree oven, roast the eggplant for 45 minutes to an hour. You can also roast it over coals in the barbecue, for a smokier-tasting dip, which is pretty awesome! You're shooting for a nice, soft eggplant when it's done roasting. When done, remove the eggplant from the oven and let it cool enough so you can handle it. You can also put it in the refrigerator and to make the dip the next day if you like.

In the bowl of a food processor fitted with a cutting blade, quarter the eggplant, add the garlic and lemon juice and pulse until it's all well-blended. With the processor running, slowly add the olive oil to the eggplant until well-blended. Then add the parsley and pulse a few times until it's mixed in a little, for texture and fresh flavor. Season with salt and pepper, if you like.

You can use this as a dip with pita chips, but it's really nice for dipping other veggies in it, like carrots and celery. Also good in place of mayonnaise in a sandwich.