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ShareGrilled Eggplant Dip
Yield: 2 cups
Grill: 45 mins
- 2 1 1/4 pounds medium eggplants
- 2 garlic cloves, very thinly sliced
- 1 medium tomato
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup chopped toasted walnuts
- Assorted fresh vegetables
- Toasted French bread or pita bread
Directions
1. Prepare grill. Cut slits all over the eggplant with a small, sharp knife and insert the garlic into slits. Grill eggplant over medium-hot coals, turning occasionally, for 35 to 45 minutes or until charred and beginning to collapse. Meanwhile, grill the tomato, turning occasionally, for 3 to 5 minutes or until beginning to char.
2. Remove skin from eggplant and discard, then cut in half lengthwise and remove as many seeds as possible. Chop eggplant and transfer to a medium bowl.
3. Peel, seed, and coarsely chop the tomato and add to the bowl. Stir in the parsley, oil, lemon juice, salt, and pepper. Just before serving, stir in the walnuts. Serve with fresh vegetables and toasted bread. Makes 32 servings (2 cups).
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Prepare as directed above. Cover and refrigerate up to 8 hours.
Nutrition Facts
- Servings Per Recipe 32
- Calories(kcal)25,
- Protein(gm)1,
- Carbohydrate(gm)3,
- Fat, total(gm)1,
- Sodium(mg)53,
- Percent Daily Values are based on a 2,000 calorie diet
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