Eggplant Dip

Ingredients

• 6 Tbsp. extra virgin olive oil
• 2 lbs. globe eggplants, peeled and cut into 1” pieces
• 4 cloves of garlic, minced
• 4 cloves of garlic, minced
• 2 tsp. honey
• 1 tsp. salt
• 3/4 tsp. smoked paprika
• 1/2 tsp. cumin, ground
• 1/2 tsp. pepper
• 1/4 cup parsley, chopped

Instructions

1. In a medium saucepan, heat oil over medium-low heat.
2. Add the diced eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper and mix. Cover and cook, stirring occasionally until eggplant is tender, around 25 minutes.
3. Remove from heat, cover, and let stand for 10 minutes. Next uncover and mash the mixture with a potato masher. Transfer to a serving bowl and sprinkle with parsley.

Nutrition per serving: 130 calories, 9 g carbohydrates, 11 g fat, 3 g fiber, 1 g protein, 290 mg sodium, 5 g sugar.

Recipe from: cookinglight.com