Mediterranean Eggplant Dip

Mediterranean Eggplant Dipmediterranean-eggplant-dip.jpg
Instead of reaching for a high calorie dip to complement your chips, whip up a batch of this quick, delicious, and healthy dip for a tangy, flavorful topper.

gluten-free-icon.gif Gluten Free

 

Ingredients

  • ½ of a medium eggplant
  • 1 teaspoon garlic, minced
  • ½ cup crumbled feta cheese
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • ½ cup fresh spinach, chopped
  • 2 Tablespoons extra-virgin olive oil
  • 2 Tablespoons red wine vinegar
  • ¼ cup Kalamata olives, chopped
  • 2 canned artichoke hearts, rinsed and chopped
  • ¼ teaspoon smoked paprika

Directions

  1. Position oven rack about 6” beneath the broiler. Preheat broiler.
  2. Pierce skin of eggplant a few times with a fork to allow it to steam while broiling.
  3. Place on a baking sheet and into broiler, turning with tongs every 5 minutes until the skin is charred and a knife inserted into the dense flesh near the stem goes in easily. This should take approximately 15-20 minutes. Remove from oven and transfer to a cutting board until cool enough to handle.
  4. Once eggplant is cool, slice it in half lengthwise and chop one half into small cubes.
  5. Place all ingredients in a bowl and mix well. Top with smoked paprika.
  6. Serve with homemade whole wheat pita chips.

Serves 7

Nutrition Information
Per ½ cup
Calories: 98
Total Fat: 8 g
    Saturated Fat: 2 g
Sodium: 284 mg
Total Carbohydrate: 5 g
    Dietary Fiber: 2 g
Protein: 2 g