Sunday, March 19, 2006

This dip is easy to prepare, delicious and has only about 40 calories per 1/4 cup. What more could you ask? It can be served warm or cold. I like to serve it with baked whole wheat pita chips. (from CookingLight.com)

Fabulous Middle Eastern Eggplant dip.

1 large eggplant (about 1 1/4 lbs) peeled and chopped
1 cup red onion, roughly chopped
1 red bell pepper chopped
1 tbsp olive oil
1 large garlic clove, chopped
1 tbsp tomato paste
salt and pepper to taste.

Combine first 5 ingredients, making sure everything is evenly coated in the olive oil. Cook on baking sheet for one hour at 350 or until roasted.

Transfer veggies into food processor and add tomato paste, salt and pepper. Blend until smooth (about 1 minute)

2 comments:

Mr. & Mrs. Cappella said...

I tired this and LOVED it. I'll definitely have to make this one!
~J

Mr. & Mrs. Cappella said...

Tried, that is. ;-)