June 25, 2013
Yield: 12 servings, about 1/4 cup each
Prep Time: 40 minutes
Total Time: 40 minutes
To Make Ahead: Cover and refrigerate for up to 2 days.
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless variations on this classic Greek dip. Out-of-season eggplant or eggplant that has been heavily watered often has an abundance of seeds, which make the vegetable bitter. Be sure to taste the dip before you serve it; if it’s a touch bitter, you can remedy that with a little sugar. Serve with toasted pita crisps or as a sandwich spread.
Per serving: 75 calories; 6 g fat (2 g sat, 4 g mono); 6 mg cholesterol; 4 g carbohydrate; 0 g added sugars; 2 g protein; 2 g fiber; 129 mg sodium; 121 mg potassium
Nutrition Bonus: Vitamin C (18% daily value)
0 Carbohydrate Servings
Exchanges: 1/2 vegetable, 1 fat