Description:
Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. You also can smear the dip inside warm crepes for a different kind of presentation.
While it is generally thought of as a vegetable, eggplant is actually a fruit.
Eggplant is very low in sodium, fat and cholesterol, and contains substantial amounts of many essential nutrients. One cup of cooked eggplant has only 28 calories, and it is an excellent source of both soluble and insoluble dietary fiber, which helps to remove toxins from the body, lowers cholesterol and reduces the risk of colon cancer.
Ingredients:
1 eggplant (1 1/2 pounds)
1/2 medium onion, grated or finely chopped
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1/4 cup extra-virgin olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
4 pitas
1 tomato, peeled, seeded and diced
1 tablespoon chopped fresh parsley
Directions:
1. Preheat oven to 375°F.
2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.
3. Warm the pitas briefly on a baking sheet, then cut each of them into 8 wedges. Arrange them on a plate or platter. Just before serving, stir the tomato and parsley into the dip.
Servings: 8
Nutrient Information:
Per Serving: Calories 169.3 Fat 7.3g Saturated Fat 1.0g (38.0% of calories from fat) Protein 3.8g Carbohydrate 23.1g Cholesterol 0mg Fiber 2.7g
Notes: Eggplant is in season from August to October, but is available throughout the year. Choose eggplants with intensely colored skin that is smooth, unblemished, and free of cuts or bruises. The flesh of a ripe eggplant should spring back when it is pressed. To store, place in a perforated plastic bag in the refrigerator and use within one week.
To draw out excess moisture, tenderize and remove bitter flavor, slice the raw eggplant and sprinkle with salt. Let it sit and "sweat" for fifteen minutes to one hour, and then rinse off the salt before cooking. It is not necessary to peel eggplant, but the skin of larger eggplants may become tough.
Special Diet: Gluten Free, Vegetarian, Low Sodium, Low Fat, High Fibre, Low Calorie, Diabetic - Low Carb
Category: Dips
Submitted By: OK In Health E-Magazine
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Description: This is a nice way to add Kale into your meals. This recipe can be a main or a side dish. Kale is a leafy green cruciferous vegetable that is chock-full of essential vitamins A, C and K as well as minerals like copper, potassium, iron, manganese and phosphorus. A cup of fresh kale has only about 40 calories but packs almost 3 grams of protein. Kale is being called “the new beef”, “the queen of greens” and “a nutritional powerhouse.”
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Kale is high in Vitamin K. Eating a diet high in Vitamin K can help protect against various cancers. It is also necessary for a wide variety of bodily functions including normal bone health and blood clotting. Also increased levels of vitamin K can help people suffering from Alzheimer’s disease.
Kale is filled with powerful antioxidants. Antioxidants, such as carotenoids and flavonoids help protect against various cancers.
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