Eggplant is an underrated, low-calorie, fiber-rich vegetable. High in potassium and folate, it also boasts an antioxidant-rich skin and is a valuable addition to your diet. Combined with the creamy, trans fat-free goodness of Melt Organic, this eggplant dip is a healthy and tasty appetizer that will have your friends and family coming back for more.
Ingredients
1 large eggplant, halved lengthwise
1 large Vidalia or other sweet onion, quartered and then wedges pulled apart
3 garlic cloves, halved
1 tbsp Rich & Creamy Melt®, melted
1 ½ cups organic sour cream
2 tbsp San-J Organic Tamari
2 tbsp Worchestershire sauce
Read more about the health benefits of eggplant
Directions
Heat the oven to 375. Arrange the eggplant, onion and garlic on a baking tray with a lip. Baste the vegetables on all sides with the melted Melt®. Roast the vegetables for 15 minutes. Remove the garlic to a small bowl and continue to bake the eggplant and onion, turning before returning the pan to the oven, for about another 15 to 20 minutes. Onion and eggplant should be browned and softened. Remove from the oven and transfer all vegetables to a plate. Allow to cool completely, or about 20 minutes. Scoop the insides of the eggplant out, discarding the skins. In a food processor, add the garlic and pulse. Then add the other vegetables and finely chop. Add the sour cream, Tamari and Worchestershire sauce and process to desired smoothness. Place in the refrigerator until the dip solidifies a bit. Serve with whole grain bread, crackers or veggies.
Recipe by Erica Crockett, Melt Organic.
Image: jules
