Eggplant Dip - quick and easy

Eggplant Dip - quick and easy
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 51.6
  • Total Fat: 2.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.6 mg
  • Total Carbs: 6.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.0 g

View full nutritional breakdown of Eggplant Dip - quick and easy calories by ingredient
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Delicious - low cal - 2 g protein perserving Delicious - low cal - 2 g protein perserving
Number of Servings: 8


    1 - Eggplant (1 1/2 pounds)
    1/2 cup chopped onion
    1 Tbsp lemon juice
    1 Tbsp lemon zest
    2 oz Tofu
    1 tsp - dried oregano
    1/2 tsp sea salt
    1 tsp freshly ground black pepper
    1/4 tsp apple cider vinegar
    1 Tbs extra virgin olive oil

    Garnish with:
    1/2 tomato, seeded and diced
    Parsley (optional)


Heat oven to 350°F.

Place eggplant on cookie sheet or shallow baking dish, pierce skin 2 or three times. Bake for 30 minutes (it should pierce easily with a fork when done) Remove from oven (handle carefully or allow to cool) – remove skin and discard. Place flesh into blender – add the onion, lemon juice, lemon zest, tofu, oregano, sea salt, black pepper, and apple cider vinegar. Blend in short burst – scraping sides often to keep ingredients within reach of the blender blades. Once it becomes more blended, it will be possible to keep the blender running more steadily. Slowly add the olive oil and blend well until quite smooth.

Pour into bowl and garnish with tomato and greens. Grind additional black pepper on top if desired.

Serve warm or cover and refrigerate and serve cold/room temperature. Serve with whole wheat pita wedges.

Number of Servings: 8

Recipe submitted by SparkPeople user RDEPASS.


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