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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 48.0
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 259.7 mg
  • Total Carbs: 8.7 g
  • Dietary Fiber: 3.2 g
  • Protein: 1.4 g

View full nutritional breakdown of Eggplant Dip calories by ingredient
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Eggplant Dip

Submitted by: HHSHAMES

Introduction

This dip is best made a day in advance to allow flavours to mature. This dip is best made a day in advance to allow flavours to mature.
Number of Servings: 10

Ingredients

    2 Eggplants broiled for 60 min
    3 cloves of roasted garlic (store bought or homemade)
    1 Tbsp dehydrated onion flakes
    Good Seasons Zesty Italian salad dressing
    1/2 lemon
    1 tsp kosher salt
    1 tsp cracked black pepper

Directions

Turn oven on to broil
Poke your 2 eggplants with a fork to avoid explosion
Place eggplants on foiled baking sheet
Cook about 60 min or until eggplants look like deflated balloons

After removing from oven put aside and wait until cool.

Peel eggplants and put in to mixing bowl (will be almost mush or mush)
Add:
3 cloves roasted garlic
1 Tbsp onions
1/2 lemon
2 Tbsp salad dressing
Salt and pepper
Either use hand mixer or food processor and process until smooth, but not a puree.
Serve with chips, crackers or veggies


Number of Servings: 10

Recipe submitted by SparkPeople user HHSHAMES.






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