Healthy Eggplant Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 firm eggplants, about 1.5 pounds each2 Tbsp. olive oil2 cloves garlic, pressedgrated zest and juice of 1 lemon3 Tbsp. finely chopped basilsalt and freshly ground pepper
Preheat oven to 400 degrees F. Put the eggplants on a baking sheet lined with foil. Prick with a knife in several places, and roast 45 to 60 minutes until soft and shriveled.
Cool and halve eggplants. Scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.
Spoon into bowl. Cover and chill or serve immediately. Goes great with toasted pita or pita chips. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user MEAOFVA.
Cool and halve eggplants. Scrape the flesh into a food processor with the olive oil. Puree. Add remaining ingredients and pulse just to combine.
Spoon into bowl. Cover and chill or serve immediately. Goes great with toasted pita or pita chips. Serving size 1/2 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user MEAOFVA.
Nutritional Info Amount Per Serving
- Calories: 68.3
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 23.7 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.5 g
- Protein: 1.5 g
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