Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
* *3 Medium Red Peppers * 2 Heaping TB of minced garlic * 2 Red Onions * 2 1Pound Eggplants * Salt, 1 tsp * *Extra Virgin Olive Oil, 2-4 tbsp * Hot Pepper Seeds, 1 tsp (optional)
Makes about 15 1/4 cup servings.
Coat 2 cookie trays with 1 T olive oil
Preheat oven to 425 degrees
Wash vegies, remove skin of onion, see red peppers, cut vegies into 1-2 inch pieces. Toss together with oil, salt, and hot pepper seeds.
Place on cookie trays and place into oven for 35-45 minutes. When fork tender, remove from oven, cool, and then place in food processor.
Add ground pepper and fresh chopped parsley.
Serve cold or warm with whole wheat pita chips!
Number of Servings: 15
Recipe submitted by SparkPeople user KILLTHEROCK13.
Coat 2 cookie trays with 1 T olive oil
Preheat oven to 425 degrees
Wash vegies, remove skin of onion, see red peppers, cut vegies into 1-2 inch pieces. Toss together with oil, salt, and hot pepper seeds.
Place on cookie trays and place into oven for 35-45 minutes. When fork tender, remove from oven, cool, and then place in food processor.
Add ground pepper and fresh chopped parsley.
Serve cold or warm with whole wheat pita chips!
Number of Servings: 15
Recipe submitted by SparkPeople user KILLTHEROCK13.
Nutritional Info Amount Per Serving
- Calories: 57.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 158.4 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 2.6 g
- Protein: 1.2 g
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