Roasted Eggplant Dip
By adding salt to the eggplant before roasting, you help draw out the eggplant's natural bitter juices during the cooking process.
INGREDIENTS | SERVES 4
- 1 large eggplant
- 3 tablespoons olive oil, plus 2 teaspoons used for roasting eggplant
- ½ teaspoon salt
- 2 cloves garlic, minced
- ⅓ cup pecans
- ½ cup fresh chopped basil leaves
- ½ cup cream cheese, softened
- Salt and pepper to taste
To roast the eggplant, preheat oven to 450°F.
Slice the eggplant in half lengthwise, and put small cuts across the flesh of the eggplant, being careful not to cut the skin. Rub olive oil and salt over the flesh of the eggplant, and place face down on a foil-lined baking sheet.
Bake for 20–30 minutes until it is soft and looks like it will collapse. Let cool, discarding any juice. While eggplant is cooling, combine remaining ingredients in a mixing bowl.
Slide the skin off the eggplant and add the flesh to the bowl. Mix. Freeze using a freezer bag.
Defrost in the refrigerator overnight and serve at room temperature.
Calories: 281 | Fat: 27 g | Protein: 4g | Sodium: 89mg | Carbohydrates: 9g | Fiber: 4g