1 medium eggplant, salted (see how-to below)
1/4 cup extra virgin olive oil
1/2 cup purple onion, chopped
1 red pepper, finely chopped
1 green chili, finely chopped
2 Tbsp fresh basil, chopped
1 tsp dried oregano
1 Tbsp fresh cilantro, chopped
2 cloves of garlic, pressed
1 Tbsp Fig Vinegar
1/2 tsp sea salt
1. Preheat oven to broil setting
2. Prepare a baking sheet by lining with parchment paper.
3. Cute eggplant in half and place cut side down on baking sheet, Prick with a fork all over. Place in the over and roast for 15 minutes or until fork pierces the flesh easily. Remove from oven and let cool
4. Once cooled, scrape the eggplant into a bowl, discard skins.
5. Add lemon juice immediately to keep eggplant from turning brown. Add all remaining ingredients and mix well.
* Dip will not be smooth, more like a chunky salsa*
Serve with toasted pita chips.
Nutritional Information (4 Tbsp serving):
Calories 61
Protein 1 g
Carbs 5g
Fiber 2g
Sugar 2g
To salt eggplant, peel it and then slice, cube, or quarter it, depending on the recipe. Sprinkle the pieces generously with salt and let them sit in a colander for an hour (you'll usually see a lot of liquid beading on the surface). Rinse the eggplant in plenty of water to remove the salt, firmly squeeze a few pieces at a time in the palm of your hand to draw out almost all the moisture, and then pat the eggplant dry with paper towels. Thorough drying is important; squeezing out excess moisture will give you a less greasy result.
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