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Roasted Eggplant Dip
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  • total
  • prep
11 calories/serving

Provided By:
EatingWell

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    • Mellow roasted garlic sets this version of the popular Middle Eastern eggplant dip apart from standard recipes. Roasting the onion and tomato alongside the eggplant also adds an extra dimension of flavor. Serve with sliced raw vegetables, crackers or pita bread.

    Ingredients

    Serves:

    Directions

    1. Set oven racks at the two lowest levels; preheat to 450°F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.

    2. Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.

    3. Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.

    Nutrition Facts

    Per Single Serving / Serves 40 Total
    Calories 11Sodium 30mg1%
    Total Carbohydrates 2gm1%Fiber 1gm1%

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

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