Contributed By: ningwan
magazine
This healthy dip is made mostly of vegetables so dig in!
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: 45 minutes
Number of Servings: 4
Origin: Mediterranean & Mid-Eastern
Nutrition Content: Good Source of Calcium
Low Sodium
High Fiber
Meal Type: Appetizers
Snack
Ingredients
2 Large eggplants (about 1 1/2 lbs.)
2 Red bell peppers
1 tbsp Olive oil
1/4 cup Loosely packed fresh coriander leaves
1 tbsp Fresh lime juice
Salt to taste
1/2 tsp Hot pepper sauce, or to taste
1/2 cup Low-fat sour cream or plain nonfat yogurt
Preparation
1. Preheat oven to 425F.
2. Prick eggplants and bell peppers several times with fork and rub with olive oil. Roast on baking tray for 30-45 min, or until soft.
3. When cool enough to handle, peel and chop eggplants and seed and core bell peppers. Combine in blender with fresh coriander, lime juice and salt and pulse for 30-45 seconds, keeping mixture coarse-textured.
4. Place in bowl and add hot pepper sauce and sour cream. Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.
Cook's Notes
Nutrition Information
Calories: 164
;
Total Fat: 6 g
;
Saturated Fat: 2 g
;
Polyunsaturated Fat: 0 g
;
Carbohydrates: 23 g
;
Protein: 6 g
;
Vitamin A: 4526 IU
;
Vitamin C: 157 mg
;
Calcium: 112 mg
;
Sodium: 56 mg
;
Iron: 2 mg
;
Fiber: 8 g