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Florida Eggplant Dip

Florida Eggplant Dip
Yield 4 Servings

1 1/2 large Florida eggplants, halved
Olive oil cooking spray
1 tablespoon olive oil
1 onion, coarsely chopped
1 clove garlic, minced
1 1/2 Florida tomatoes, coarsely chopped
1/2 tablespoon hot paprika
1 1/2 tablespoons plain low-fat yogurt
Coarsely ground black pepper
1 1/2 tablespoons fresh Florida basil, sliced


Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables

2 Comments leave one →
  1. ingeborg coffman permalink
    September 8, 2010 3:16 pm

    I am going to put eggplant on my shopping list

  2. September 18, 2010 5:00 pm

    This sounds really good! I cut 5 eggplants out of my garden earlier this week.

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