Roasted Eggplant and Walnut Dip - 4g Carbs, 1g Fiber
From: Mediterranean Diet Cookbook: 40 Delicious, Healthy, and Easy-to-Make Mediterranean Diet Recipes by Aubrey Mitchell (Kindle)
If you prefer to enjoy your eggplants in ways other than the caponata, you can always try this roasted eggplant dish served with a flavorful walnut dip. You can also serve this with bread that you baked or bought at the local store. Various types of bread work well with the walnut dip but you can never go wrong with freshly baked pita bread.
Best served for: Morning or afternoon snack
Servings: 4
1 large eggplant
1/2 cup walnuts, chopped
1 1/2 Tbsp fresh mint, chopped
1 Tbsp fresh lemon juice
1 large clove garlic, minced
1 tsp olive oil
Salt and pepper
4 pita bread
4 Tbsp parmesan, grated
Pierce the eggplant with a fork to allow it to breathe while roasting. Then, wrap it in foil and pop into a 425 degrees F oven for about 45 minutes until soft.
Allow the eggplant to cool.
Once cool, split the roasted eggplant into two in the lengthwise direction and scrape the pulp out into a blender. Blend this and then set aside.
Using a saucepan over medium-high heat, toast the walnuts for about 2 minutes, then add the blended eggplant pulp.
Flavor by adding garlic, olive oil, mint, and lemon juice. Season with salt and pepper.
Toast the pita bread for about 3 minutes in the oven.
Once done, sprinkle with cheese while still hot. Serve the bread with the dip.
Servings: 4
Nutrition per Serving: 40 Calories, 2g Total Fat, 0g Saturated Fat, 0g Monounsaturated Fat, 1mg Cholesterol, 45mg Sodium, 4g Carbs, 1g Dietary Fiber, 1g Protein
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