Eggplant-Dill Spread

Course : Eggplant
Serves: 1
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1 large eggplant, roasted
2 cloves garlic, crushed
2 tablespoons fresh dill, minced
2 tablespoons olive oil
2 tablespoons capers, drained
1 teaspoon salt
1 teaspoon cracked black pepper

Preparation / Directions:

Mash peeled roasted eggplant in a medium size bowl. Add remaining ingredients. Let sit at room temperature for at least an hour to allow flavors to blend. Serve at room temperature as a dip with fresh vegetables or pita chips or as a spread for thin slices of bread or crackers. (Refrigerate leftovers and bring to room temperature for serving.)


Nutritional Information:

46 Calories; 3g Fat (64% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 288mg Sodium Food Exchanges: 1/2 Vegetable; 1/2 Fat

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