Position oven rack 6-inches from broiler. Preheat broiler on HIGH.
Roasted eggplant, feta cheese, and plenty of Mediterranean vegetables. What's not to love about this healthy dip?
Servings and Ingredients
|½ medium eggplant|
|1 tsp. garlic, minced|
|½ c. Soiree traditional feta cheese, crumbled|
|½ medium red bell pepper, seeded and chopped|
|¼ red onion, chopped|
|½ c. fresh spinach, chopped|
|2 tbsp. Gustare Vita olive oil|
|2 tbsp. Gustare Vita red wine vinegar|
|¼ c. pitted Kalamata olives, chopped|
|2 (14-oz. each) cans Hy-Vee quartered artichoke hearts, drained, rinsed, and chopped|
|½ tsp. smoked paprika|
|Whole wheat pita chips, for serving|
|Additional vegetables, for serving|
Things To Grab
- Baking pan
- Large bowl
Pierce skin of eggplant with a fork to allow steam to escape. Place on a baking sheet and broil turning every 5 minutes or until skin is charred and a knife inserted near the stem of the eggplant goes in easily; about 15 to 20 minutes. Remove from oven and transfer to a cutting board; cool. Once cool enough to handle, cut into cubes.
Toss together garlic, feta, bell pepper, onion, spinach, olive oil, red wine vinegar, kalamata olives, artichoke hearts, paprika, and cooked eggplant in a large bowl.
Serve homemade eggplant dip with whole wheat pita chips or additional vegetables, if desired.
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 11g
- Protein: 5g