Garlic Eggplant Spread

Name: Garlic Eggplant Spread
Prep time: 10 min
Cook time: 60 min
Total time: 1 h 10 min
Yield: 1-1/3 cups.
Cuisine: Jewish
Ingredients: 1 medium eggplant; 2 tablespoons olive oil; 1 to 2 tablespoons dill weed; 1 tablespoon capers, drained; 2 garlic cloves, minced; 3/4 teaspoon salt; Baked pita chips

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Total Time

Prep: 10 min. Bake: 1 hour

Makes

1-1/3 cups

What a mouthwatering mix of flavors and textures in this delicious spread from Greenwood, Indiana’s Brenda Martin! Mild eggplant makes a perfect backdrop for the blend of fresh garlic, dill and salty capers. “It’s also terrific on pita sandwiches or makes a great party dip.”—Brenda Martin, Greenwood, Indiana

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Ingredients

1 medium eggplant
2 tablespoons olive oil
1 to 2 tablespoons dill weed
1 tablespoon capers, drained
2 garlic cloves, minced
3/4 teaspoon salt
Baked pita chips

Directions

Pierce eggplant thoroughly; place in an 8-in. square baking dish. Bake at 400° for 60-65 minutes or until tender.
Drain. Cut eggplant in half and scoop out the pulp. In a bowl, mash the pulp. Add oil, dill, capers, garlic and salt; mix well. Serve with pita chips.

Nutrition Facts

3 tablespoons: 57 calories, 4g fat (1g saturated fat), 0 cholesterol, 293mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 1g protein.

Garlic Eggplant Spread

Total Time

Makes

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