Saturday, January 19, 2013

Moroccan Eggplant Dip

Kicking off the new year with a Healthy vegetarian dip!  I calculate this one to come in at 1 point for my weight watchers followers, its very healthy for you and chock full of flavor! I added in crushed red pepper to give it an extra kick! Enjoy!


Moroccan Eggplant Dip
Ingredients
medium eggplants (about 2 1/2 lbs.), halved lengthwise
tomatoes, quartered
1/2 cup cilantro leaves
1/4 cup EVOO
cloves garlic, grated
1 1/2 teaspoons cumin
1 teaspoon fresh lemon juice
Salt and pepper (to taste)
Crushed Red Pepper (Optional)
Directions
Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape flesh into strainer; press out liquid and discard. Puree flesh in food processor with remaining ingredients. Drizzle with more EVOO. Add a few shakes of Crushed Red Pepper if you like a little kick! Serve with Pita Chips or Melba toast.

From The Kitchen of: Rachel Travers
Adapted from a recipe by Meredith Corporation. 


Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip