* Exported from MasterCook *
Eggplant and Black Olive Dip - 5g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
Amount Measure Ingredient -- Preparation Method
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1 large eggplant -- (about 1 pound) halved lengthwise, flesh scored a few times in a crisscross pattern (salting is not necessary)
1/4 cup pitted kalamata olives -- to 1/3 cup, or other good-quality black olives
2 tablespoons extra-virgin olive oil
1 tablespoon drained capers
1 tablespoon fresh lemon juice -- or to taste
1/2 teaspoon salt -- or to taste
freshly ground black pepper -- to taste
cayenne pepper -- to taste (optional)
To serve: -- assorted raw vegetables, pita bread, pita chips, or crispy flatbread
Preheat oven to 475F. Lightly grease a baking sheet.
Place the eggplant halves, cut sides down, on prepared baking sheet. Prick the skin in several places with the tines of a fork. Bake 15 to 20 minutes, until the skin begins to shrivel. Place, cut side down, on several layers of paper towel to drain.
When the eggplant is cool enough to handle, scoop flesh from each half and transfer to a food processor fitted with the knife blade; discard skin. Add the olives, oil, capers, lemon juice, salt, black pepper, and cayenne (if using). Process until smooth. Transfer to a covered container and refrigerate a minimum of 2 hours, or up to 2 days, and serve chilled, accompanied with the raw vegetables.
Makes 6 servings.
AuthorNote: This delicious dip or spread also makes a great stuffing for pita bread, or filling for wraps.
Cuisine:
"Mediterranean"
Source:
"Supermarket Vegan by Donna Klein, 2010."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 87 Calories; 7g Fat (72.2% calories from fat); 1g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 350mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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