Eggplant Dip
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 155.9
- Total Fat: 11.3 g
- Cholesterol: 2.4 mg
- Sodium: 94.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 3.0 g
- Protein: 3.7 g
View full nutritional breakdown of Eggplant Dip calories by ingredient
Introduction
Healthy Roasted Eggplant Dip Healthy Roasted Eggplant DipNumber of Servings: 8
Ingredients
-
1/4 Cup Pine nuts
1/4 Cup Parmesan cheese, grated
8 ounces Mushrooms, sliced
1/2 large Onion, diced
2 tsp. fresh garlic, chopped (about 2 cloves)
1 large Eggplant
1 cup water (use water to replace oil so food does not stick)
1/4 cup Olive oil (whatever you prefer)
Stacy's Plain Baked Pita chips (optional)
Medium frying pan
sheet pan
large knife
non-stick spray
Food Processor
Directions
makes about 8 half cup portions
*Read through complete recipe before starting*
(prep time shorter if mushrooms are bought presliced and garlic comes from pre chopped jar
If this is done, skip steps 2 and 3)
1. Preheat oven to 365 degrees Fahrenheit.
2. Slice mushrooms and roughly dice onion.
3. Peel garlic and chop
4.Spray sheet pan with non-stick spray
5. Cut the stem of the eggplant off and cut in half longways. Place eggplant on the pan cut side down. Place in oven. Eggplant should be soft and golden brown on cut side when done.
6. In frying pan, roast pine nuts with 2 tsp. water until golden brown. Continuously stir until brown.
7. Saute onions and mushrooms with light spray of non-stick spray and then tsp. at a time of water until cooked completely.
8. Put pine nuts, mushrooms, onions, garlic (if you do not like the taste of uncooked garlic saute with mushrooms and onions), Parmesan cheese, and 1 tbsp. water to food processor and pulse until mostly smooth. (It will smooth out the rest of the way when the other ingredients are added)
9. When eggplant is done, add to food processor along with olive oil and pulse until smooth. (If it needs more liquid add tbsp. water )
Number of Servings: 8
Recipe submitted by SparkPeople user DRMBABY03.
*Read through complete recipe before starting*
(prep time shorter if mushrooms are bought presliced and garlic comes from pre chopped jar
If this is done, skip steps 2 and 3)
1. Preheat oven to 365 degrees Fahrenheit.
2. Slice mushrooms and roughly dice onion.
3. Peel garlic and chop
4.Spray sheet pan with non-stick spray
5. Cut the stem of the eggplant off and cut in half longways. Place eggplant on the pan cut side down. Place in oven. Eggplant should be soft and golden brown on cut side when done.
6. In frying pan, roast pine nuts with 2 tsp. water until golden brown. Continuously stir until brown.
7. Saute onions and mushrooms with light spray of non-stick spray and then tsp. at a time of water until cooked completely.
8. Put pine nuts, mushrooms, onions, garlic (if you do not like the taste of uncooked garlic saute with mushrooms and onions), Parmesan cheese, and 1 tbsp. water to food processor and pulse until mostly smooth. (It will smooth out the rest of the way when the other ingredients are added)
9. When eggplant is done, add to food processor along with olive oil and pulse until smooth. (If it needs more liquid add tbsp. water )
Number of Servings: 8
Recipe submitted by SparkPeople user DRMBABY03.