Eggplant-Dill Spread |
Course : Eggplant
Serves: 1 |
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Ingredients:
1 large eggplant, roasted |
2 cloves garlic, crushed |
2 tablespoons fresh dill, minced |
2 tablespoons olive oil |
2 tablespoons capers, drained |
1 teaspoon salt |
1 teaspoon cracked black pepper |
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Preparation / Directions:
Mash peeled roasted eggplant in a medium size bowl. Add remaining ingredients. Let sit at room temperature for at least an hour to allow flavors to blend. Serve at room temperature as a dip with fresh vegetables or pita chips or as a spread for thin slices of bread or crackers.
(Refrigerate leftovers and bring to room temperature for serving.)
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Nutritional Information:
46 Calories; 3g Fat (64% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat
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