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Use this dip with your Thanksgiving leftovers as a sandwich spread.

Recipe by MyRecipes November 2012

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Credit: Ryan Benyi; Styling: Gerri Williams

Recipe Summary

prep:
20 mins
bake:
1 hr
total:
1 hr 20 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin is wrinkled.

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  • When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.

  • Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired.

Nutrition Facts

135 calories; fat 11g; saturated fat 2g; fiber 5g; protein 2g; carbohydrates 9g; sodium 122mg.
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