Italian eggplant dip (1/2 cup serving)

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Nutritional Info
  • Servings Per Recipe: 16
  • 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

View full nutritional breakdown of Italian eggplant dip (1/2 cup serving) calories by ingredient
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great dip that can be eaten as salad, too great dip that can be eaten as salad, too
Number of Servings: 16


    * 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


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.

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