Nothing beats homemade roasted eggplant dip—and this one is as easy to make as it is creamy and delicious!
What You Need
Original recipe yields 16 servings
2 eggplant s (1 lb. each), cut lengthwise in half
3 Tbsp. KRAFT Italian Vinaigrette Dressing
2 cloves garlic, halved
1/4 cup BREAKSTONE'S FREE or KNUDSEN Fat Free Sour Cream
1 Tbsp. chopped fresh basil
1 Tbsp. fresh lemon juice
1/4 tsp. ground black pepper
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Let's Make It
Heat oven to 400°F.
Place eggplant halves, cut sides up, on baking sheet. Score flesh with sharp knife; brush with dressing. Top with garlic.
Bake 30 min. or until eggplant is tender. Cool 15 min. Scoop flesh from centers of eggplant halves; place, with garlic, in blender. Blend until smooth. Discard eggplant shells.
Spoon eggplant mixture into medium bowl. Add remaining ingredients; mix well. Refrigerate 3 hours.
Serve this creamy dip with pita chips or whole wheat crackers.
Substitute chopped fresh mint for the basil, and fresh lime juice for the lemon juice.
Calories From Fat
% Daily Value*
Total Fat 0.5g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 4g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, about 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.