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Eggplant Dip Recipe

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This recipe for Eggplant Dip, by , is from First Baptist Yelm, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louretha Glasl

Category:
Category:

Ingredients:  
Ingredients:  
1 eggplant (1 lb.)
medium onion, grated or finely chopped
2 T. capers
2 T. freshly squeezed lemon juice
c. olive oil
tsp. dried oregano
tsp. salt, or to taste
tsp. freshly ground black pepper
1 T. red wine vinegar
4 pitas
1 tomato, peeled, seeded and diced
1 T. fresh parsley, chopped

Directions:
Directions:
Preheat oven to 375. Set the eggplant on a baking dish and pierce it a few times with a knife. Bake it until it becomes soft (about 30 minutes); it should pierce easily with a fork.

Remove it from oven and let cool. When completely cooled, peel the skin off and put into a blender or food processor. Add the onions, capers and lemon juice. Turn on blender and gradually add olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper and vinegar.

Warm pitas briefly on baking sheet; cut each of them into 8 wedges. Arrange them on plate or platter. Just before serving; stir the tomato and parsley into the dip.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Nutrients per serving: Calories 169.3, Fat 7.3g, Saturated Fat 1.0g, Protein 3.8g, Carbohydrate 23.1g, Cholesterol 0mg, Fiber 2,7g

Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

 

 

 

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