I am always trying to find new and exciting ways to dip my food! I love dipping my veggies, sweet potato slices, meats and eggs into some delightful appetizing treat.
Here is a great one that tastes really good on top of chicken breast and tilapia!
Ingredients:
3 large eggplants (about 2 1/2 pounds total)
1/2 cup chopped scallions (about 4 scallions)
2 garlic cloves
2 teaspoons dried oregano
2 cups parsley, chopped
2 tablespoons red wine vinegar
1/4 cup of sun-dried tomatoes
1/2 cup of diced artichokes (or artichoke hearts)
2 tablespoons of basil (fresh chopped)
1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil
1/2 cup of olive oil (to drizzle on the top of the eggplant)
fresh ground pepper
1 cup of diced cherry tomatoes
2 tablespoons capers (drained)
Directions:
Preheat the oven to 450°. Using a toothpick, pierce the eggplants throughout and place on a baking sheet and drizzle the top with Olive Oil (to your liking). Roast for 30 minutes, turning once, until the skin has blackened and the eggplants are tender. Cut one side of the eggplant and transfer to a strainer to drain; let cool. Peel the eggplants, discard the seeds and cut into 1/2-inch pieces.
In a food processor, combine the scallions with the garlic, oregano and 1 cup of the parsley, and basil; pulse until finely chopped. Add the vinegar, lemon juice, and the 1/3 cup of olive oil and puree until smooth. Season the dressing with salt and pepper.
In a serving bowl, toss the diced eggplant with the tomatoes, artichokes, sundried tomatoes, capers, and the remaining 1 cup of parsley.
Pour the scallion garlic mixture over the diced eggplant mix. Season with pepper and stir until ingredients are mixed.
Serve with cucumber slices, celery, cooked sweet potatoes, or carrots,
Enjoy!
Fit Chic
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