Eggplant Dip
Need a gluten free, primal, and vegetarian hor d'oeuvre? Eggplant Dip could be a tremendous recipe to try. One serving contains 37 calories, 0g of protein, and 4g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of basil, coarsely ground pepper, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
Serve with raw vegetables