Review: Middle Eastern Dip CL 3/01

[cchhbb]

Last night I went to an international potluck for a local newcomers club. I took the middle eastern dip that was in Cooking Light March 01. It was excellent. It was the first appetizer to go. Everyone commented on how good it was. I was asked for the recipe by many people and they were so surprised that it was actually healthy.

From my perspective, I would have liked a little kick to it. I tend to like spicy food. I ended up taking a little tabasco to the portion on my plate.

Cheryl

[valchemist]

that recipe sounds great, cheryl. thanks for the review. I agree that a bit of spiciness might be a nice addition. What would be good to add? Just some crushed red pepper flakes?


here it is for anyone who is interested:


* Exported from MasterCook *

Middle Eastern Eggplant Dip

Recipe By :Cooking Light Magazine. March 2001. Page: 154.
Serving Size : 10 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups (1-inch) cubed peeled eggplant (about
1-1/4 pounds)
1 cup chopped red bell pepper
1 cup chopped red onion
1 tablespoon olive oil
1 garlic clove, chopped
Cooking spray
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions.
"This dip, which is really low in calories, is delicious and takes no time to make. It's versatile, too--tastes great hot or cold. I like to serve it with pita bread." --Aimee Bower, Alstonville, Australia

1. Preheat oven to 350 degrees.

2. Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350 degrees for 1 hour or until vegetables are tender. Cool slightly.

3. Place vegetables and remaining ingredients in a food processor; process until smooth. Yield: 1-1/4 cups (serving size: 2 tablespoons).



[This message has been edited by valchemist (edited 06-04-2001).]