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Eggplant Dip Recipe

Looking for an easy Eggplant dip recipe? Learn how to make Eggplant dip using healthy ingredients.


Submitted by oceangirlsb301

Makes 16 servings



Dip for pita chips, veggies, tortilla chips. Serving size in 1/4 cup

Recipe Ingredients for Eggplant dip

523 gram eggplant
159 gram peppers, sweet yellow
249 gram mushrooms
339 gram tomatoes
5 cloves garlic, diced
5 tblsp olive oil
5 tblsp tomatoe paste

Recipe Directions for Eggplant dip

  1. Cut up all viggies in big chunks.

  2. Drizzle with olive oil. Sprinkle with salt, pepper and other favorite seasonings.

  3. Put on cookie sheet and roast in oven at 400 degrees for 40 minutes.

  4. Take out of oven and let cool.

  5. Put all veggies and the tomato paste in food processor and blend. Do not make completely smooth, leave some chunks.

Categories

Appetizers, Side Dish

Nutrition Facts
Serving Size 89.7g
Amount Per Serving
Calories
84
Calories from Fat
42
% Daily Value*
Total Fat
4.7g
7%
Saturated Fat
0.7g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
10mg
0%
Potassium
304mg
9%
Total Carbohydrates
10.9g
4%
Dietary Fiber
4.3g
17%
Sugars
2.1g
Protein
2.5g
Vitamin A 6% Vitamin C 12%
Calcium 5% Iron 18%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very low in sodium
  • Very high in dietary fiber
  • Very high in iron
  • Very high in manganese
  • High in potassium
  • High in vitamin C
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