spicy roasted eggplant and corn dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
1 large eggplant3 med green onionsolive oil spraysalt and pepper3 tbsp fresh basilgarlic powderchili powder2 tbsp ketchup1 ear of corn
Cut eggplant into 4 slices, spray with olive oil, salt and pepper, and roast until golden brown and soft about 20 min in a 375 degree oven. Roast corn in foil along side eggplant until soft. Strip raosted corn from cob and eggplant from skin and put in a food proccessor with green onion, ketchup (can use tomatoe paste), basil, and seasonings to taste. Proccess until smooth. Enjoy with an assortment of fresh veggies or dehydrated veggie chips.
Number of Servings: 4
Recipe submitted by SparkPeople user CARE211.
Number of Servings: 4
Recipe submitted by SparkPeople user CARE211.
Nutritional Info Amount Per Serving
- Calories: 94.4
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 555.3 mg
- Total Carbs: 19.5 g
- Dietary Fiber: 5.8 g
- Protein: 3.2 g
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