Name: Roasted Eggplant Dip
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 Servings
Ingredients: eggplant: 1 medium; garlic: 1 bulb; cumin powder: 1/2 teaspoon; parsley: 2 tablespoons fresh; black pepper: 1/8 teaspoon ground; lemon juice: 2 tablespoons; olive oil: 1 tablespoon; white flour tortillas: 4; olive oil: 1 tablespoon; chili powder: 1/2 teaspoon; cumin powder: 1/2 teaspoon

Ingredients

Adjust Servings:

	Dip
	1 medium eggplant (~ 1 1/2 lbs)
	1 bulb garlic

	1/2 teaspoon cumin powder
	2 tablespoons fresh parsley chopped
	1/8 teaspoon ground black pepper
	2 tablespoons lemon juice
	1 tablespoon olive oil
	Tortilla Crisps
	4 white flour tortillas (6 inches diameter)
	1 tablespoon olive oil or cooking spray
	1/2 teaspoon chili powder (optional)
	1/2 teaspoon cumin powder (optional)

Nutrient Analysis
PER SERVING: 1/8 of recipe 4 crisps with 1/4 cup of dip RENAL EXCHANGE: 1 Vegetable + 1 Starch
Calories	141Kcal
Protein	4g
Carbohydrates	23g
Fibre	4g
Total Fat	4g
Saturated Fat	0.6g
Cholesterol	0mg
Sodium	166mg
Potassium	263mg
Phosphorus	58mg

Roasted Eggplant Dip:
Downloadable/printer-friendly version

Ingredients

Dip
1 medium eggplant (~ 1 1/2 lbs)
1 bulb garlic
1/2 teaspoon cumin powder
2 tablespoons fresh parsley chopped
1/8 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
Tortilla Crisps
4 white flour tortillas (6 inches diameter)
1 tablespoon olive oil or cooking spray
1/2 teaspoon chili powder (optional)
1/2 teaspoon cumin powder (optional)

Preparation

1 Done	Preheat your conventional oven to 400°F.
2 Done	Cut the eggplant in half lengthwise and place the skin side facing up on a lined or non-stick baking sheet. Cut the tops off the garlic bulb. Wrap the garlic bulb in aluminum foil and place on the same baking sheet as the eggplant. Bake for 40 minutes or until eggplant and garlic both soften and become aromatic.
3 Done	Once the eggplant and garlic have been roasted and cooled, the dip can be made. Scoop out the softened eggplant from its skin and squeeze the garlic from the bulb into a mixing bowl or food processor. Add all other ingredients for the dip. Puree in a food processor or with a handheld blender.
4 Done	To make the tortilla crisps, preheat oven to 400°F. Cut each tortilla into eight wedges and spread them on a lined or non-stick baking tray. Brush the tortillas with olive oil (or spray with oil). Sprinkle them with a blend of chili powder and cumin if desired. Bake for approximately 8 minutes or until crispy.