You may also like
Categories:Viewed: 32 - Published at: 5 years ago
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
Method
- 1.
- Peel and chop eggplant.
- (Smaller pieces will cook faster.)
- 2.
- Heat oil in a large pan.
- Add onions and garlic and saute for about 3 to 4 minutes.
- 3.
- Add eggplant and cook until soft, about 15 minutes.
- 4.
- Add tomatoes and Greek seasoning.
- Cook until tomato is completely mushy.
- 5.
- Stir in olives and balsamic vinegar.
- 6.
- Remove from heat and mash either with a hand mixer or potato masher, until desired consistency.
- 7.
- Refrigerate until completely chilled and serve with pita chips or another similar type of cracker.
- Tastes much better if chilled overnight.
- Flavors really come through!
- 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
