Serves 11
his eggplant salad is colorful and appealing. I sauté the onions and peppers, since many people can't handle them raw. If you prefer, you can just dice and stir them with the olive oil into the eggplant. Serve the dip on the remaining cabbage leaves for a nice presentation. Carrot sticks, whole-wheat pita wedges, and baked tortilla chips are great for dipping.
Ingredients:
3 small eggplants, washed
1 clove garlic, slivered into about 9 pieces
1 teaspoon olive oil
1 small onion, diced
1 green bell pepper, seeded and diced
2 leaves purple cabbage, minced, plus more
leaves for garnish
3 tomatoes, seeded and diced
1/4 teaspoon salt
1/8 teaspoon pepper
Instructions:
Preheat oven to 400º F.
Make several slits with the tip of a knife all around the eggplant. Slip 3 slivers of garlic into the slits on one side of each eggplant. Place the eggplants, garlic side down, in a glass baking dish. Bake until they collapse, about 30-60 minutes.
While the eggplants are cooking, heat the olive oil over medium heat in a sauté pan. Briefly cook the onions and peppers until they are slightly soft. Set aside to cool.
When the eggplants are done cooking, transfer them to a colander so they can drain. When they're cool enough to handle, scrape the pulp into a bowl and mash it up with a fork. Stir in onions, peppers, cabbage, and tomatoes. Season with salt and pepper. Refrigerate until cold.
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Each 1/2-cup serving contains: |
Calories
Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Sugars
Protein
Vitamin A
Vitamin C
Calcium
Iron
|
65
2 g
0 g
0 mg
60 mg
13 g
5 g
6 g
2 g
8% DV
43% DV
2% DV
4% DV
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Confetti Eggplant Dip
