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Curried Eggplant Dip
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- #40617
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 medium eggplant, cut into 3/4" cubes
1/2 cup water
1 tablespoon fresh lemon juice
1/3 cup plain low-fat yogurt
2 cloves garlic, crushed
1 1/2 teaspoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon cumin
1/4 cup fresh coriander or parsley, chopped
directions
In a small nonstick skillet, combine the eggplant, water and lemon juice. Bring to a boil over medium-high heat. Reduce heat to medium and cook covered for about 10 minutes or until eggplant is soft and liquid is absorbed. Remove from heat and cool.
In a food processor or blender, combine cooled eggplant, yogurt, garlic, curry powder, ginger and cumin. Process until well blended.
Transfer to a bowl. Stir in chopped fresh coriander or parsley, if desired.
added by
sweetestcathrynfood
nutrition data
Nutritional data has not been calculated yet.
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