The Coup's Balsamic Eggplant Dip
Try this delicoius vegetarian eggplant dip recipe from Calgary restaurant The Coup
2 eggplants
1 garlic clove, minced
3 Tbsp (45 mL) tahini (sesame seed paste)
1/3 cup (75 mL) balsamic vinegar
3 Tbsp (45 mL) sundried tomato oil or olive oil
Salt and pepper
A few leaves fresh mint, chopped (for garnish)
Place whole eggplants on grill at medium heat and grill until skin is soft and begins to collapse, then set in refrigerator to cool.
Peel and scoop out flesh, then put in a medium-sized bowl. Add garlic, tahini, balsamic vinegar and sundried tomato oil (or olive oil) to bowl, and blend with a hand blender. Season to taste with salt and pepper. Top with mint.
Serve with crackers or flatbread or as a sandwich spread.
Serves 6
Per serving: 158 calories, 3 g protein, 11 g fat (1 g saturated fat), 15 g carbohydrates, 7 g fibre, 0 mg cholesterol, 12 mg sodium
Best Health Magazine, November/December 2009
