Last-Minute Snacks for Any Get-Together

Dip made with prepared eggplant. (Photo: Tasty Bite)

Easy Eggplant Dip

1/4 cup parsley or cilantro, chopped

Roasted or prepared eggplant

8 oz. whipped cream cheese

Salt and pepper (to taste)

Mix the ingredients in a large bowl, chill for 10 minutes and serve with pita chips or slices of pita bread. For this version, you can use a pouch of  Tasty Bite® Punjab Eggplant™.



Eggplants have a heart-healthy flavonoid known as anthocyanins. (Photo: Creative Commons)

DIY: Roasted Eggplant Dip

1 eggplant

3 tablespoons extra virgin olive oil

2-3 tablespoons regular or black tahini

1-2 cloves of garlic

1 lemon, juiced

½ teaspoon ground cumin

2 tablespoons parsley

1 tablespoon fresh thyme or 1 teaspoon dried

1 teaspoon fresh mint, chopped

Salt and freshly ground pepper to taste

2 stalks of scallions, thinly sliced

Pita bread or chips

Prick the eggplant all over with a fork, so that the steam can escape and it doesn’t explode inside the oven. Rub some olive oil over the entire surface and place on a baking sheet. Broil on all sides until the skin is charred black. Peel or cut off the skin; the flesh inside should be soft. Mash the eggplant with the other ingredients, or place everything except the scallions in a food processor for a short quick blend. Stir in the sliced scallions and chill — or serve warm depending on your preference with pita bread. You can make your own pita chips by slicing the bread and toasting it in the oven.

Tip: The eggplant can also be grilled or a combination of broiling and baking in the oven. Some people slice the eggplant lengthwise, lightly salt the flesh, broil it for a little while and then roast in the oven for 30 minutes.