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Eggplant Dip

Makes about 2 cups (500 mL)

Eggplant dip (sometimes called “poor man’s caviar”) is popular in many Mediterranean countries. It’s good with raw vegetables or on crisp Melba toast.

Ingredients

1  eggplant 1 
3  green onions, finely chopped 3 
1  large tomato, peeled and chopped 1 
1  small clove garlic, finely chopped 1 
1/2 stalk celery, finely chopped 1/2
1 Tbsp freshly squeezed lemon juice or white wine vinegar 15 ml
1 Tbsp vegetable oil 15 ml
1/2 tsp salt 2 ml
1/4 tsp freshly ground black pepper 1 ml

Instructions

Step 1
Preheat oven to 400°F (200°C).

Step 2
Prick eggplant in several places with a fork. Place in baking pan and roast in preheated oven for 30 minutes. Let cool, then peel and finely chop.

Step 3
In a bowl, combine chopped eggplant, green onions, tomato, garlic and celery. Add lemon juice, oil, salt and pepper. Cover and refrigerate for at least 4 hours to blend the flavors.

Tips

To peel a tomato, blanch it in a pot of boiling water for 30 seconds, then immediately plunge it into a bowl of cold water; let stand until cool. Use a paring knife to cut out the core and peel off the thin skin.
 
A blender or food processor can be used to chop the roasted eggplant, but avoid overprocessing, as this dip is best when it has some crunch.
 
Store dip in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per 2 tbsp (30 mL)
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 21
Fat / Lipides 1 g
Saturated / saturés 0 g
+ Trans / trans
Cholesterol / Cholestérol 0 mg
Sodium / Sodium 75 mg
Carbohydrates / Glucides 3 g
Fiber / Fibres 1 g
Sugars / Sucres
Protein Protéines 0 g
Vitamin A / Vitamine A
Vitamin C / Vitamine C
Calcium / Calcium
Iron / Fer
Diabetes Food Choice Values:
America’s Exchanges
1 Free Food
 
Canada’s Choices
1 Extra
© ​Canada’s 250 Essential Diabetes Recipes.

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