Reader Recipe
Eggplant and Olive Cream

1 1/2 cups diced, cooked eggplant
2 tablespoons green olives
3/4 cup olive oil
1 teaspoon salt
1 clove garlic, mashed slightly
1 tablespoon canned diced chilies
1/2 teaspoon black pepper
5 drops hot sauce

In food processor, puree all ingredients except olive oil until well blended. With machine running, add olive oil in a thin stream until all is incorporated. Chill until serving time.  Serve with mild crackers.
  
Servings: 12. Serving size: 1/4 cup. Per serving: 128 calories, 0.3 g protein, 13.6 g fat, 1.5 g carbohydrates, 287 mg sodium, trace cholesterol

Eleanor Middaugh, Hamilton County Electric Cooperative

Cook’s Tip: You can easily cook an eggplant in the microwave by perforating skin a few times and cooking whole about 8 minutes. Allow to cool, then peel and dice as needed.

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