Roasted eggplant & red pepper dip

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 826.0
  • Total Fat: 44.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,065.7 mg
  • Total Carbs: 108.3 g
  • Dietary Fiber: 27.8 g
  • Protein: 18.1 g

View full nutritional breakdown of Roasted eggplant & red pepper dip calories by ingredient

Number of Servings: 1


    Red peppers
    Olive oil


Chop veggies in 1" cubes. Place on sheet pan, drizzle with olive oil, salt & pepper. Roast at 400 degrees for 60 minutes. Pulse in food processor until smooth, adding tomato paste. Season to taste. Serve with veggies as a dip, or on crusting or pita wedges. Also delicious as a burger topping.

Serving Size: 24 servings

Number of Servings: 1

Recipe submitted by SparkPeople user MOONBLUE72.