Eggplant Dip

Serves: 5
Total Calories: 73


3 medium eggplant, peeled and cut into ΒΌ inch thick slices
1/2 teaspoon polyunsaturated oil
3 tablespoons extra virgin olive oil
1/2 pint tzatziki
1 tablespoon fresh lemon juice
1 clove garlic, crushed
2 tablespoons flat leaf parsley, finely chopped
1/4 teaspoon kosher salt


Lightly oil a flat cookie sheet, lay the egg plant slices on it in a single layer to coat with oil and then turn them over. Broil the slices for 15 to 20 minutes until soft and slightly browned.

When the egg plant is cool, squeeze out the bitter juice and then blend until smooth in a blender or food processor. Add the olive oil slowly while blending until smooth. Add the tzatziki and mix in thoroughly. Mix in the remaining ingredients. Chill before serving.

Nutritional Facts:

Serves: 5
Total Calories: 73
Calories from Fat: 72

This Eggplant Dip recipe is from the The Happy Heart Cookbook Cookbook. Download this Cookbook today.

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