Grilled Eggplant Dip
Tastes even better when served with garlic croutons or fresh veggies.
♥ Use low fat yogurt “cheese” in place of mayonnaise.
Makes about eight 1/4-cup servings
1 pound eggplant, grilled and roasted until soft
2 tbsp. lemon juice
1 tsp. fresh garlic, minced
3/4 cup low fat yogurt cheese
1/4 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
2 tbsp. fresh cilantro, chopped
Place eggplant directly over flame and cook until skin is charred. Put charred eggplant on a cookie sheet and roast in a 350º preheated oven for 30 minutes. When cool enough to handle, peel roasted eggplant and put pulp in a food processor. Purée until smooth and whip in other ingredients by hand. Best if refrigerated overnight.
|Compare and Save|
|Instead of this…||Calories||Fat (g)|
|Traditional recipe, 1 serving (1/4 cup)||168||17|
|Try this…||Calories||Fat (g)|
|Modified recipe, 1 serving (1/4 cup)||33||0|
|Total savings: 135 calories and 17 grams of fat per serving|