The Pioneer Woman Tasty Kitchen
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Mediterranean Eggplant Dip

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Level: Easy

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Description

Delicious and healthy appetizer! Tastes even better if chilled overnight. Makes 2 1/2 cups.

Ingredients

  • 1 whole Large Eggplant
  • 2 Tablespoons Olive Oil
  • 1 whole Medium Red Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 whole Small Tomatoes, Diced
  • 1 teaspoon Greek Seasoning
  • 20 whole Kalamata Olives, Pitted And Sliced
  • 1 Tablespoon Balsamic Vinegar

Preparation

1. Peel and chop eggplant. (Smaller pieces will cook faster.)
2. Heat oil in a large pan. Add onions and garlic and saute for about 3 to 4 minutes.
3. Add eggplant and cook until soft, about 15 minutes.
4. Add tomatoes and Greek seasoning. Cook until tomato is completely mushy.
5. Stir in olives and balsamic vinegar.
6. Remove from heat and mash either with a hand mixer or potato masher, until desired consistency.
7. Refrigerate until completely chilled and serve with pita chips or another similar type of cracker.

Tastes much better if chilled overnight. Flavors really come through!

Nutritional Values
10 servings (1/4 cup serving)
1 point
49 cal
3.5 g fat
0.5 g sat.fat
4.6 g carbs
1.5 g fiber
0 g sugar

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