Categories: Appetizer

Ingredients

• 2 firm eggplants, about 1.5 lb ea
• 2 T olive oil
• 2 cloves of garlic, pressed
• Grated zest and juice of half a lemon (recipe calls for a full lemon but that's too much)
• 1 small onion, chopped
• 3 T finely chopped basil
• Salt & pepper to taste

Directions

1. Preheat oven to 400F. Put the eggplants on a baking sheet lined with foil, prick with a knife in several places, and roast 45-60 minutes, until soft and shriveled.

2. Cool and halve eggplants; scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.

3. Spoon into a bowl, cover, and chill several hours or overnight before serving. This dip is great with toasted pita or pita chips.

4. per serving; 10g carbs, 2g protein, 3.5g fat

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