Yields two cups
2 small-medium eggplants
¼ cup olive oil
2 cloves garlic, minced
1 tablespoon fresh parsley
1 tablespoon red wine vinegar
Freshly ground black pepper
Pita or vegetable chips for serving
Cut the eggplant into long spears and toss with a generous amount of sea salt. Allow to rest for about 15 minutes, then rinse and squeeze the excess moisture out of them. Place them in a baking dish with the olive oil and garlic.
Roast in a 375F preheated oven for about 40 minutes, until soft.
Pour the entire mixture into your food processor and add the parsley and red wine vinegar. Blend until somewhat smooth. Season to taste with freshly ground black pepper. Serve warm with pita or vegetable chips.
84 calories, 6g carbohydrates, 7g fat, 1g protein, 62mg sodium, 2g sugar