Appetizers / Soups / Salads

Herb Tomato Eggplant Dip takes 30 minutes to prepare.

Herb Tomato Eggplant Dip takes several minutes to cook.

Herb Tomato Eggplant Dip makes 4 servings.

The ingredients for Herb Tomato Eggplant Dip are:

1 firm eggplant (about 1 1/4 lbs.), cut into 1/2 inch cubes
3 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tomatoes (about 3/4 lb. total), cut into 1/2 inch cubes
1 red onion, chopped
3 garlic cloves, minced
1/2 cup basil leaves, fresh, packed
1/3 cup Italian flat leaf parsley, stems removed
1/4 cup pine nuts, roasted
1/2 lemon, juiced
2 tablespoons Parmesan cheese

Here is how you make Herb Tomato Eggplant Dip:

Preheat oven to 450oF. In a bowl, mix olive oil and eggplant. Season with salt and pepper. Arrange onto a baking sheet. Bake for about 30-40 minutes turning over once after 18 minutes.While eggplant is cooking, chop tomatoes and add to a medium sized bowl. Chop onion. Saute onion for 2 minutes and add garlic and saute for 1 minute more. Cool and add to the bowl of tomatoes.In a food processor, chop basil and parsley together and add to the bowl. Just before serving, stir pine nuts into dip. Warm in the oven with parmesan over the top. Makes about 3 cups of dip.Serving Size:?Makes 4 Servings

The nutritional information for Herb Tomato Eggplant Dip is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 235.1

• Total Fat: 17.7 g
• Cholesterol: 2.0 mg
• Sodium: 207.2 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 5.8 g
• Protein: 5.5 g