Mediterranean Eggplant Dip

Makes 2 1/2 cups

Ingredients
2 tbsp olive oil
1 large eggplant
1 medium red onion, diced
2 garlic cloves, minced
2 small tomatoes, diced
20 pitted Kalamata olives, sliced
1 tbsp balsamic vinegar
1 tsp Greek seasoning

Directions
1- Peel and chop eggplant. (smaller pieces will cook faster).
2- Heat oil in a large pan and add onions and garlic and saute for about 3-4 minutes.
3- Add eggplant and cook until soft, about 15 minutes.
4- Add tomatoes and Greek seasoning and cook until tomato is completely mushy.
5- Stir in olives and balsamic vinegar.
6- Remove from heat and mash either with a handmixer or potato masher, until desired consistency.
7- Refrigerate until completely chilled and serve with pita chips or other similar type 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

5 servings
(1/2 cup serving)
2 points
99 cal
7.1 g fat
1 g sat.fat
9.2 g carbs
2.9 g fiber
0 g sugar
1.5 g protein

entire recipe
495.5 cal
35.5 g fat
14.6 g fiber