Roasted Eggplant Dip
Try this dip at your next gathering – it’s nutritious, delicious, and goes great with pita bread & vegetables!
Ingredients
-
3
lbs
Purple Eggplant
-
2
tbsp
Extra Virgin Olive Oil
-
1
tsp
Salt
-
2
tsp
Greshly Ground Pepper
-
2
tbsp
Garlic Pureed
Instructions
-
Wash and dry eggplant.
-
Place whole eggplant on a char grill or in a 350 degree oven and roast until tender and soft inside.
-
Remove eggplant from grill, or oven, and allow to cool enough so they can be handled. Cut eggplant in half and scoop the soft eggplant out of skin and into a bowl.
-
Add the remaining ingredients and whip with a wire whip until all ingredients are blended.
-
Taste and adjust the seasonings.
-
Serve at room temperature with pita bread or raw vegetables.
Nutrition Info
-
Calories:
-
55
-
Total Fat:
-
3.7g
-
Sodium:
-
147mg
-
Potassium:
-
200mg
-
Total Carbohydrate:
-
6g
-
Dietary Fiber:
-
3g
-
Protein:
-
1g
-
Wash and dry eggplant.
-
Place whole eggplant on a char grill or in a 350 degree oven and roast until tender and soft inside.
-
Remove eggplant from grill, or oven, and allow to cool enough so they can be handled. Cut eggplant in half and scoop the soft eggplant out of skin and into a bowl.
-
Add the remaining ingredients and whip with a wire whip until all ingredients are blended.
-
Taste and adjust the seasonings.
-
Serve at room temperature with pita bread or raw vegetables.
Nutrition Info
- Calories:
- 55
- Total Fat:
- 3.7g
- Sodium:
- 147mg
- Potassium:
- 200mg
- Total Carbohydrate:
- 6g
- Dietary Fiber:
- 3g
- Protein:
- 1g
