A delicious dip served with crusty Italian bread, melba toast or crackers.
1 medium eggplant, chopped into small pieces
1⁄4 cup water
Black Pepper (Grinder), to taste
Sea Salt (Grinder), to taste
2 tsp olive oil
1 small onion, chopped
2 tbsp tomato paste
1 tbspPizza Seasoning
2 tbsp capers, optional
1⁄4 cup roughly chopped olives
- Place eggplant, water, Sea Salt and Pepper into a microwavable dish with a tight fitting lid. Microwave on high for about 10 minutes, checking regularly, or until eggplant is tender enough to be crushed with a fork.
- While eggplant is in microwave, heat a frying pan to medium heat; add olive oil and sauté onions for about 3 minutes. Add Roasted Garlic, tomato paste, Pizza Seasoning, capers and olives. Continue cooking until all flavours are combined, about 4 minutes.
- Using the back of a fork, roughly mash eggplant and mix with other ingredients.
Per serving: Calories 90, Fat 3.5 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 90 mg, Carbohydrate 14 g (Fibre 6 g, Sugars 4 g), Protein 2 g.