Eggplant vegetable dip

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 59.1
  • Total Fat: 1.3 g
  • Cholesterol: 0.6 mg
  • Sodium: 23.0 mg
  • Total Carbs: 10.7 g
  • Dietary Fiber: 3.3 g
  • Protein: 2.5 g

View full nutritional breakdown of Eggplant vegetable dip calories by ingredient
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A great low-fat, healthy dip. A great low-fat, healthy dip.
Number of Servings: 5


    * Cumin seed, 0.50 tsp (remove)
    * Paprika, 0.50 tbsp (remove)
    * Olive Oil, 1 1tsp (remove)
    * Lemon juice, 0.50 fl oz (remove)
    * Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lb) (remove)
    * Garlic, 1 clove (remove)
    * Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) (remove)
    * fat free plain yoghurt, 5 oz (remove)
    * coriander leaves, fresh, 0.50 cup (remove)

    Chop stems from eggplant and cut in half lengthwise. Do same with peppers and remove seeds and membrane. Brush with oil. Put under hot grill skin side up until black and charred. Take out red peppers and place in freezer bag. Turn eggplant over and cook gently until tender. Don't use ordinary plastic bag for peppers as it will melt. Seal the bag and leave to cool. When its cool you can peel the peppers easily. When eggplant is soft, scoop out flesh into food processor. Add the de-skinned peppers and all the other ingredients. Process until smooth.


Makes 2 1/2 cups

Number of Servings: 5

Recipe submitted by SparkPeople user TIGGYWINKLE1.

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