Warm Eggplant Dip

"This low-calorie dip is great to serve with whole wheat crackers or fresh vegetables."

Courtesy of: Emily Richards, PH Ec. © Heart and Stroke Foundation 2011.

Ingredients

1 eggplant, about 750 grams
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable broth
1/2 teaspoon Spanish or smoked paprika
2 tablespoons each chopped fresh mint and basil

Directions

1. Trim top end off eggplant and discard. Cut eggplant in half lengthwise and drizzle each cut side with the oil. Sprinkle with garlic and pepper and place cut side down on parchment paper lined baking sheet. Cover with foil, crimping edges to seal, and place in 350 'F oven for about 1 hour and 15 minutes or until very soft when touched.
2. Let cool until easy to handle.
3. Place eggplant into blender or food processor. Add broth and paprika and puree until smooth, scraping down sides a few times. Stir in mint and basil; scrape into serving bowl.

per serving - dip (1 tablespoon)

Nutritional Information

Calories: 10
Protein: 0 g
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 g
Carbohydrate: 1 g
Fibre: 0 g
Sodium: 3 mg
Potassium: 22 mg

per serving – side dish (1/2 cup)

Calories: 77
Protein: 1 g
Total Fat: 4 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Carbohydrate: 11 g
Fibre: 3 g
Sodium: 22 mg
Potassium: 174 mg