Eggplant Dip
Enjoy this dip with breadsticks or wheat crackers, or try it as a spread on sandwiches.
1 large eggplant
3 tablespoons olive oil
1 cup chopped red onion
1/2 cup chopped green pepper
1/2 cup tomato sauce
1 teaspoon
basil leaf 1 teaspoon
oregano leaf 1/4 teaspoon
garlic granules 1/4 teaspoon
black pepper coarse grind salt to taste 1/3 cup freshly grated Parmesan cheese
Preheat oven to 400 degrees.
Slice the eggplant in half lengthwise and brush with 1 tablespoon of the olive oil. Place on a baking sheet, cut sides up, and bake until tender, about 45 minutes. Set aside to cool.
Meanwhile, sauté onion and pepper in the remaining olive oil. Scoop out the eggplant flesh and discard the skins. In a food processor or blender, combine until smooth the eggplant, sautéed vegetables, tomato sauce, and spices. Serve warm, sprinkled with Parmesan.
As prepared, each serving contains 45 calories, 3g total fat, 0mg cholesterol, 105mg sodium, 3g total carbohydrate and 1g protein.
