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Roasted eggplant dip
If you find the raw garlic too sharp in flavor, try roasting the unpeeled garlic cloves in a foil packet along with the eggplant. With a sharp knife, cut the tips off of the roasted cloves and squeeze to extract the roasted garlic paste.
2 small eggplants
2 (or more) cloves garlic, roasted if desired
2 T olive oil
6 black olives
1/2 cup (packed) fresh parsley leaves, chopped
3 pieces sun-dried tomato
2 cups cannellini (white kidney) beans, cooked and drained
2 anchovy fillets (or 2 teaspoons anchovy paste)
2 tablespoons lemon juice
1 teaspoon salt, or to taste
1. Roast the eggplant (and garlic, if desired) in a 400 degree oven for 45 minutes, or until tender. Allow to cool briefly.
2. Peel eggplant and garlic and place in bowl of food processor. Add olive oil, pitted black olives, parsley, sun-dried tomatoes, beans, anchovy fillets lemon juice and salt. Pulse mixture until smooth. Adjust seasoning to taste. Serve warm or cold.
Nutritional Information
| Serving size | IF Rating | Fat (g) | Carbohydrate (g) |
|---|---|---|---|
| 6 servings | 111 | 6 | 9 |