Garlicky Eggplant Dip

Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 large onion, coarsely chopped
• 4 garlic cloves, lightly smashed and peeled
• 1/4 tsp crushed red pepper flakes, or more to taste
• 1 (2-pound) eggplant, coarsely chopped
• 1/4 tsp salt
• freshly ground black pepper
• 1/4 cup fresh lemon juice
• Assorted raw and blanched vegetables, such as bell peppers, broccoli, cauliflower, cherry tomatoes, cucumbers and scallions

Makes 2 Cups

1. Heat oil in a large saucepan over medium heat. Add onion, garlic and pepper flakes; reduce heat to medium-low and cook until vegetables are softened, 5-7 minutes. Stir in eggplant, salt and a pinch of black pepper. Cover and cook, stirring occasionally, until eggplant is very soft, 25-30 minutes. Transfer eggplant mixture to a large bowl and allow to cool for 15 minutes.
2. When cooled, process eggplant in a food processor or in batches in a blender until smooth, 1-2 minutes, adding lemon juice during the final 30 seconds of processing. Serve at room temperature with assorted vegetables for dipping.

WW POINTS VALUE: 0 pts per serving (1 tbsp per serving)

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Eggplant is in season right now and this will make a nice treat for a party or even for leftovers. I cooked this dip earlier this evening and it made the kitchen smell heavenly. It even tasted delicious. You can serve this dip with chicken, pork and even on top of fish or a crostini and the dip will still be delicious. The keys to cooking good food are olive oil, onions and garlic. Without these key ingredients, your dishes will be bland and have no flavor.