Makes 6 servings
2 large red bell peppers
½ cup roasted almonds
1 clove garlic
1 Tablespoon olive oil
1 Tablespoon red wine vinegar
Salt and pepper, to taste
Whole wheat pita chips, for dipping
Scoop this versatile, Middle Eastern-inspired dip onto whole wheat pita chips, or slather it on bread or a tortilla to add an extra boost of flavor to sandwiches or wraps. You can even toss it with pasta for a tasty twist on the usual tomato sauce.
1. Preheat the oven to 425°F. Lightly grease a baking sheet.
2. Place the peppers and eggplant on the baking sheet, and use a fork to prick several holes in the eggplant. Bake for 45 to 50 minutes, until the peppers have blackened and the eggplant has shriveled and collapsed.
3. Remove the peppers and eggplant from the oven. Place the red peppers in a paper bag, and fold the bag to close. (The steam from the cooked peppers will help the skin loosen from the flesh, making it easier to peel off later.) Allow the eggplant to cool on the baking sheet for 5 to 10 minutes.
4. Slice the cooled eggplant in half, scoop out the flesh and set aside, discarding the skin. Remove the peppers from the paper bag and peel off the charred skins. Remove the stems and seeds from the peppers. Discard the pepper’s skins, stems, and seeds.
5. Place the eggplant flesh and peppers in a food processor. Add the almonds, garlic, olive oil, and vinegar and process until nearly smooth. Season with salt and pepper to taste and serve with whole wheat pita chips for dipping.
Carbohydrates: 10 g
Fat: 7 g
Protein: 4 g
Fiber: 5 g
1 hour and 25 minutes