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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