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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Vegetable Recipe

Eggplant Dip

(Photo Below)
Amount Ingredient
1 1/2 large eggplants, halved
  Olive oil cooking spray
1 tablespoon olive oil
1 onion, coarsely chopped
1 clove garlic, minced
1 1/2 tomatoes, coarsely chopped
1/2 tablespoon hot paprika
1 1/2 tablespoons plain low-fat yogurt
  Coarsely ground black pepper
1 1/2 tablespoons sliced basil

Heat oven to 350 degrees F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth and drain 1 hour. Remove pulp, purée in food process, and transfer to a bowl. 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 purée, then add onions and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables.

4 servings

Look for "Fresh from Florida" ingredients at your grocery store.

Eggplant Dip Download High-Resolution Image (JPG)

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