spicy roasted eggplant and corn dip

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 94.4
  • Total Fat: 2.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 555.3 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 5.8 g
  • Protein: 3.2 g

View full nutritional breakdown of spicy roasted eggplant and corn dip calories by ingredient
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something on the healthy side to dip your fresh veggies in something on the healthy side to dip your fresh veggies in
Number of Servings: 4


    1 large eggplant
    3 med green onions
    olive oil spray
    salt and pepper
    3 tbsp fresh basil
    garlic powder
    chili powder
    2 tbsp ketchup
    1 ear of corn


Cut eggplant into 4 slices, spray with olive oil, salt and pepper, and roast until golden brown and soft about 20 min in a 375 degree oven. Roast corn in foil along side eggplant until soft. Strip raosted corn from cob and eggplant from skin and put in a food proccessor with green onion, ketchup (can use tomatoe paste), basil, and seasonings to taste. Proccess until smooth. Enjoy with an assortment of fresh veggies or dehydrated veggie chips.

Number of Servings: 4

Recipe submitted by SparkPeople user CARE211.

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