Mediterranean Eggplant Dip

Name: Mediterranean Eggplant Dip
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

8 ingredients

20 steps

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

Directions

1

1.
2

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