Italian eggplant dip (1/2 cup serving)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 16
Ingredients
* Eggplant, fresh, 4 eggplant, unpeeled (approx 1-1/4 lb) * Olive Oil, 0.5 cup * Soybean Oil, 0.5 cup * Cider Vinegar, 1 cup * Onions, raw, 2 medium (2-1/2" dia) * Oregano, ground, 1 tbsp * Pepper, red or cayenne, 1 tsp * Salt, 1 tsp
Directions
Dice the eggplants and the onions. Cook onions with the olive oil until they get "transparent". Add the eggplants, the soybean oil, and all the other ingredients except the vinegar. Let the eggplants cook until they get softer and darker. Then add the vinegar and let it boil for about 5 minutes.

Number of Servings: 16

Recipe submitted by SparkPeople user HELENAKCO.
Servings Per Recipe: 16
Nutritional Info Amount Per Serving
  • Calories: 157.9
  • Total Fat: 14.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 152.1 mg
  • Total Carbs: 10.8 g
  • Dietary Fiber: 3.9 g
  • Protein: 1.6 g

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