Eggplant and Sun-Dried Tomato Dip - CD Recipes - CookingDistrict.com
Cooking District Recipes

Eggplant and Sun-Dried Tomato Dip

Photo by Sarmale / O.
Categories: Dips, Middle Eastern, Sauces
Portion Size:
3 oz
Portions:
12
Photo by Sarmale / O.
Step 1
4 oz chicken stock • defatted
1 cup marinated and grilled eggplant • diced
1 tsp fresh basil
1 tsp cracked black pepper
1/2 cup sun-dried tomatoes, low sodium
1/4 cup scallions • sliced
Heat chicken stock in a large saucepan over medium heat. Add eggplant, basil, pepper, sun-dried tomatoes and scallions. Cover and simmer until tomatoes are tender, about 5 minutes. Add more stock if necessary to prevent sticking. Let mixture cool 5 minutes.
Step 2
1 1/2 tsp mrs. dash extra spicy seasoning
1/2 tbsp mrs. dash garlic herb seasoning
1 tsp lemon juice
2 tsp garlic • minced
1 1/2 tsp worcestershire sauce
1 cup ricotta, skim milk
1/2 cup yogurt, plain, nonfat
tabasco to taste
2 whole tomato • seeded and chopped
Place eggplant and tomato mixture, remaining seasonings, ricotta, yogurt and Tabasco in food processor. Blend till smooth. Add chopped tomato and mix in bowl.
Step 3
 broccoli
 cucumbers
 peppers
 celery
1 raddichio leaf
Serve in raddichio leaf with raw vegetable crudité.
Nutritional Analysis
Calories53 
Protein4g
16
30%
Carbs7g
28
53%
Fat1g
9
17%
Cholesterol6mg 
Sodium161mg 
Information is on a per portion basis.
Notes

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