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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 srpeters

Makes 8 servings



Eggplant dip has a great texture with a tangy, vinegary, seasoned taste.

Recipe Ingredients for eggplant dip

1 lb eggplant
1/2 medium onion
2 tbsp capers
2 tbsp lemon juice
1/4 cup olive oil
1/2 tsp oregano
1/2 tsp salt
3/4 tsp ground black pepper
1 tbsp red wine vinegar
1 tbsp parsley

Recipe Directions for eggplant dip

  1. preheat oven to 375

  2. Pierce eggplant with a knife a few times than set in a pan or baking dish. Bake until it becomes soft, about 30 minutes. Remove from oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the egg plant is smooth and creamy.

  3. Transfer to a bowl and stir in the oregano, salt, pepper and vinegar.

  4. Stir parsley into the dip just before serving.

Categories

Appetizers

Nutrition Facts
Serving Size 79.3g
Amount Per Serving
Calories
79
Calories from Fat
62
% Daily Value*
Total Fat
6.9g
11%
Saturated Fat
1.0g
5%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
213mg
9%
Potassium
154mg
4%
Total Carbohydrates
4.6g
2%
Dietary Fiber
2.3g
9%
Sugars
1.7g
Protein
0.8g
Vitamin A 1% Vitamin C 7%
Calcium 1% Iron 2%
* 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
B-
  Good points
  • No cholesterol
  • High in dietary fiber
  •   Bad points
  • High in sodium
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