Turkish Eggplant Dip
|Garlic||1 Clove (5 gm), peeled|
|Natural yogurt||6 Tablespoon|
|Fresh lime juice/Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Extra virgin olive oil||4 Tablespoon|
1 Preheat the oven to 400°F.
2 Rinse the eggplants well.
3 Place whole eggplants on the center shelf of the oven.
4 Bake for 30 minutes, turning them after the first 15 minutes.
5 Remove from the oven and allow to cool.
6 Cut off the stalk ends, peel, and cut lengthwise into quarters.
7 If they have seeds inside, scoop these out neatly and discard.
8 Cut the flesh into small pieces.
9 Transfer to a food processor jar along with the garlic, yogurt, lime or lemon juice, oil, salt, and freshly ground pepper.
10 Blend to puree.
11 Transfer the dip to a serving bowl.
12 Decorate the top with a sprig of parsley and an olive.
13 Cover the remaining with plastic wrap and refrigerate.
Serving size: Complete recipe
Calories 850 Calories from Fat 595
% Daily Value*
Total Fat 64 g99%
Saturated Fat 6.5 g32.3%
Trans Fat 0 g
Cholesterol 11.7 mg3.9%
Sodium 461.2 mg19.2%
Total Carbohydrates 63 g21.2%
Dietary Fiber 31.3 g125.1%
Sugars 27.1 g
Protein 13 g25.8%
Vitamin A 9% Vitamin C 86%
Calcium 20.6% Iron 13.4%
*Based on a 2000 Calorie diet