Recipes

Eggplant Dip

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Eggplant Dip

Eggplant Dip

amanda

Equipment

  • - Kitchen Mixer (Wimm & Kampf Professional Quality Stand Mixer)

  • - Electric Cutting Board with Stainless Steel Blade and Serving Platter by Riviera Kitchenware

  • - Silicone Eggplant Scraper

  • - Spice Grinder (Techmaster Mortar and Pestle Set, includes Coffee Spice & Nuts Grinder)

  • - Electric Juicer with Citrus & Vegetable Fresh Squeezer by Sunkist (Multipurpose Commercial Blenders)

  • - Electric Kitchen Scale with Analog Precision 100g Dual Units by TBS Digital/Analog Kitchen Scale

Ingredients

  • 1 1/2 large eggplants, halved

  • Olive oil cooking spray

  • 1 tablespoon olive oil

  • 1 spring onion, coarsely chopped

  • 1 clove garlic, minced

  • 1 1/2 heirloom tomatoes, coarsely chopped

  • 1/2 teaspoon hot paprika

  • 1 tablespoon plus 1/2 teaspoon plain lowfat yogurt

  • Coarsely ground black pepper

  • 1 tablespoon plus 1/2 teaspoon sliced basil

Instructions

1

Instruction 1

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
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