Hi all, Did you miss me??? I have been incredibly busy the last few weeks and have not had time to cook or post. But, I am back with some delicious recipes for you!!! I have 3 new recipes to share with you this week! Taco Cupcakes (complements of Emilybites), Freezer Pancake and waffle Mix and Roasted Eggplant dip!
One of my neighbors is a fabulous cook! She makes bruschetta and stuffed mushrooms to die for! The last time I was at her house she was telling me all about her new weight loss plan. She has cut all white flour, sugar and most meats out of her diet. She has lost a lot of weight and looks great! One of the recipes she served was Roasted Eggplant Dip and it was AMAZING!!! I inhaled half the dip in about 2 seconds (I hadn’t eaten most of the day, I know bad Shannon) and I demanded the recipe! I made it for guests we had this weekend and they loved it. I know you will too! I will be posting my newest giveaway tomorrow morning…..
Roasted Eggplant Dip
Serves 6
Ingredients
- 1 large eggplant, peeled and cut into bite size pieces
- 2 tablespoons olive oil
- salt and pepper
- 1 tsp cumin
- 1 tsp coriander
- 1 lemon juiced and zested
- 1 garlic clove
- 1 15 oz can cannellini beans
- 6-8 fresh basil leaves
Directions
- Place eggplant on a cookie sheet toss with olive oil, cumin, coriander, salt and pepper. Roast at 350 degrees for 20 minutes.
- Place eggplant, beans, basil, lemon juice, lemon zest and garlic in a food processor. Blend until well combined. Add a little water to thin it out if needed.
- Serve with pita chips, tortilla chips or veggies. You can also use it as a sandwich spread!!
2 pt + per serving about 1/2 a cup!
