The Coup’s Balsamic Eggplant Dip
Try this delicoius vegetarian eggplant dip recipe from Calgary restaurant The Coup
Best Health Magazine, November/December 2009
| Servings |
| 6servings |
| Servings |
| 6servings |
Ingredients
- 2 eggplants
- 1 garlic clove minced
- 2 tbsp tahini (sesame seed paste)
- 1/3 cup balsamic vinegar
- 3 tbsp sundried tomato oil or olive oil
- Salt and pepper
- a few leaves fresh mint chopped (for garnish)
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Place whole eggplants on grill at medium heat and grill until skin is soft and begins to collapse, then set in refrigerator to cool.
- Peel and scoop out flesh, then put in a medium-sized bowl. Add garlic, tahini, balsamic vinegar and sundried tomato oil (or olive oil) to bowl, and blend with a hand blender. Season to taste with salt and pepper. Top with mint.
- Serve with crackers or flatbread or as a sandwich spread.
Recipe Notes
Per serving: 158 calories, 3 g protein, 11 g fat (1 g saturated fat), 15 g carbohydrates, 7 g fibre, 0 mg cholesterol, 12 mg sodium
