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Grill-Roasted Eggplant Dip
Makes 4 servings. Per serving (1/4 cup dip with 5 endive leaves): 50 Calories; 0 g Fat; 4 g Fib
1 (1-pound) eggplant
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1 tablespoon minced onion
1 garlic clove
1/2 teaspoon salt
1/8 teaspoon freshly ground pepper
2 large Belgian endives, leaves separated
Spray the grill rack with non-stick spray; prepare the grill for a medium fire using the direct method (over fire or burner).
Slice the eggplant in half lengthwise; gently cut a 1/2-inch cross hatch pattern through the flesh with a paring knife, being careful not to pierce the skin.
Place the eggplant halves skin-side down on the coolest part of the grill and grill for 25 minutes, until the pulp is soft. Allow them to cool slightly, then scoop the pulp from the shells, avoiding any burned parts. Discard the shells.
Combine the grilled eggplant, parsley, lemon juice, onion, garlic, salt and pepper in a blender or food processor; puree until blended to the consistency of lumpy oatmeal.
Transfer the dip to a small serving bowl; cover and refrigerate if you are not serving at once. Place the bowl on a platter and surround with endive leaves. Also goes well with raw vegetables, such as bell peppers, zucchini and summer squash.