This is another great appetizer/spread for your family or guests. It is super easy to make and is full of flavor. The best way to serve is with some slices of toasted Italian bread ans some wine! Enjoy!!!
Roasted Eggplant Dip
Preheat oven 400o
Estimated calories per serving: 20
Fat grams: 1
1 large eggplant
Salt and pepper to taste
2 cloves garlic, minced
¼ cup fresh basil, finely chopped
¼ cup parmesan cheese
1 can petite diced tomatoes, strained
- Cut top of eggplant and then cut down the length of eggplant. Place cut side down onto a baking sheet and roast 30 – 40 minutes until eggplant is soft to the touch. Remove from heat and allow to cool.
- Once eggplant is cool, scrape eggplant out of the skin and shred the eggplant meat into a food processor. Add salt and pepper, garlic, basil and Parmesan cheese and pulse until everything is chopped but note pureed. Spoon into bowl and mix in diced tomatoes.
- Serve warm with pita chips, bread or crackers.