In my experience, a lot of grazing happens over the course of Christmas day. You wake up early to open presents and often eat late. This is why it is important to have healthy snacks to nosh on throughout the day. This flame-grilled eggplant dip has a surprisingly festive look. The red of tomato chunks and the green bits of Italian parsley pop against the neutral eggplant background. Mild, yet flavorful, this Mediterranean style dip seems geographically appropriate for the holiday as well.
To see the recipe, read more.
1 large eggplant
2 tablespoons finely chopped red onion
1 tablespoon olive oil
1 teaspoon balsamic vinegar
2 tablespoons chopped fresh flat-leaf parsley
Coarse salt and freshly ground pepper
Crudites, bread, and crackers, for serving
- Place eggplant over a gas burner set on high (or place under broiler). Cook, turning as needed, until blackened and soft. Set aside to cool. Remove skin; discard.
- Coarsely chop eggplant; drain in a colander for 15 minutes.
- Combine eggplant, tomato, onion, olive oil, vinegar, and parsley; season with salt and pepper. Serve at room temperature with crudites, bread, and crackers.
Makes a little over one cup.
- Mediterranean/Middle Eastern
Not sure what you're making for Christmas or Hanukkah? Check out these healthy holiday recipes to help you stay healthy and happy throughout all the season's festivities.