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.