RECIPE SUMMARY
Greek 6 Layer Dip
Makes 5 servings: Each Serving Counts towards 2 cups of vegetables, 1 tablespoon Oil, 1 tablespoon Feta Cheese
INGREDIENTS
DIRECTIONS
Heat oven to 450ºF and prepare a baking sheet by covering it with parchment paper.
Halve the eggplant, quarter the onion and place them on the baking sheet, coat with 1 tablespoon of Olive Oil. Then place the sheet into the oven and bake for 20 minutes. Add in the garlic clove, and continue to bake for another 10 minutes or until the eggplant is soft and the onion is just starting to golden.
Remove the baking sheet from the oven. Use a spoon to scoop out the inside of the eggplant and place it in the food processor and the onion and garlic.
Pulse the food processor to break up the eggplant, onion and garlic then add in 2 tablespoons of Olive Oil, and the lemon juice. Add sea salt to taste. Continue to pulse until a smooth consistency is reached. Then set aside.
In a small bowl combine 2 tablespoons of olive oil, red wine vinegar, oregano, stir to combine. Add sea salt to taste, then set aside.
Pour the eggplant mix into a shallow dish (like a 9x9 in pan), top with a layer of cucumbers, then tomatoes, then reduced fat feta cheese, finish with the green onions and the dressing.
Serve alongside fresh vegetables like zucchini, yellow squash, cucumbers, carrots, bell peppers, cauliflower etc.
Ingredients
Directions
Heat oven to 450ºF and prepare a baking sheet by covering it with parchment paper.
Halve the eggplant, quarter the onion and place them on the baking sheet, coat with 1 tablespoon of Olive Oil. Then place the sheet into the oven and bake for 20 minutes. Add in the garlic clove, and continue to bake for another 10 minutes or until the eggplant is soft and the onion is just starting to golden.
Remove the baking sheet from the oven. Use a spoon to scoop out the inside of the eggplant and place it in the food processor and the onion and garlic.
Pulse the food processor to break up the eggplant, onion and garlic then add in 2 tablespoons of Olive Oil, and the lemon juice. Add sea salt to taste. Continue to pulse until a smooth consistency is reached. Then set aside.
In a small bowl combine 2 tablespoons of olive oil, red wine vinegar, oregano, stir to combine. Add sea salt to taste, then set aside.
Pour the eggplant mix into a shallow dish (like a 9x9 in pan), top with a layer of cucumbers, then tomatoes, then reduced fat feta cheese, finish with the green onions and the dressing.
Serve alongside fresh vegetables like zucchini, yellow squash, cucumbers, carrots, bell peppers, cauliflower etc.