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Ingredients
1 large eggplant
1 small onion, diced
2 medium cloves garlic, peeled and minced
4 plum tomatoes, cored and diced
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
¼ cup coarsely chopped fresh basil
2 tablespoons coarsely chopped Italian parsley
1 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
16 grams carbs; 128 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 480 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees. Prick the eggplant with a fork. Place on a baking sheet and bake until soft, about 45 minutes. When cool, split in half and remove seeds. Scoop out the flesh and coarsely chop. Place in a bowl.
- Step 2
Stir the onion, garlic and tomatoes into the eggplant. Stir in the olive oil and lemon juice. Stir in basil, parsley, salt and pepper. Serve.
Private Notes
Comments
I was making this dip and the Mediterranean Eggplant Dip (MED) at the same time to try them side-by-side. For the MED, you puree the cooked eggplant, seeds and all, in a food processor. Not realizing the instructions for this dip were different, I did the same for this recipe. The dip was terrific, with a fresh, clean flavor and texture! All of my guests chose this dip as better of the two. I refrigerated the leftovers and found the dip was best when it was returned to room temperature.