so delicious.

things i eat, when i eat them

Notes

Also on the list of things to serve at this years holiday party… Eggplant Dip for Canapes And, it’s from Self Magazine, so it’s way healthier than ranch dip (which, let’s face it, is usually pretty watery and gross anyway) (Recipe below and pic above from Self.com) This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you’ll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber. Serves 4 INGREDIENTS 1 1/2 large eggplants, halved Olive oil cooking spray 1 tablespoon olive oil 1 spring onion, coarsely chopped 1 clove garlic, minced 1 1/2 heirloom tomatoes, coarsely chopped 1 teaspoon hot paprika 1 tablespoon plus 1/2 tsp plain lowfat yogurt Coarsely ground black pepper 1 tablespoon plus 1/2 teaspoon thinly sliced basil PREPARATION Heat oven to 350°. Coat eggplants with cooking spray. Roast 1 hour. Remove pulp; puree in food processor; transfer to a bowl. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables. The skinny 72 calories per serving, 3.9 g fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 g protein

Also on the list of things to serve at this years holiday party…

Eggplant Dip for Canapes

And, it’s from Self Magazine, so it’s way healthier than ranch dip (which, let’s face it, is usually pretty watery and gross anyway)

(Recipe below and pic above from Self.com)

This starter, from Colby Garrelts, chef and co-owner of Bluestem in Kansas City, Missouri, is ideal for any summer get-together. For only 72 calories per serving, you’ll get nearly 30 percent of your daily requirement for vitamin A, plus 4 grams of fiber.

Serves 4

INGREDIENTS

  • 1 1/2 large eggplants, halved
  • Olive oil cooking spray
  • 1 tablespoon olive oil
  • 1 spring onion, coarsely chopped
  • 1 clove garlic, minced
  • 1 1/2 heirloom tomatoes, coarsely chopped
  • 1 teaspoon hot paprika
  • 1 tablespoon plus 1/2 tsp plain lowfat yogurt
  • Coarsely ground black pepper
  • 1 tablespoon plus 1/2 teaspoon thinly sliced basil

PREPARATION

  1. Heat oven to 350°. Coat eggplants with cooking spray. Roast 1 hour. Remove pulp; puree in food processor; transfer to a bowl.
  2. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour.
  3. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool.
  4. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables.

The skinny

72 calories per serving, 3.9 g fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 g protein