Persian Eggplant Appetizer Recipe

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


Submitted by lingmao

Makes 16 servings



Serve with vegetables or whole wheat pita chips for dipping

Recipe Ingredients for Persian Eggplant Appetizer

3 pounds eggplant
1 red bell pepper
2 cloves garlic
1/4 cup parsley
1 teaspoon turmeric
3/4 teaspoon salt
1/4 cup fresh lime juice
1 teaspoon cumin seeds
1 teaspoon olive oil

Recipe Directions for Persian Eggplant Appetizer

Roast eggplant and pepper at 375 degrees for forty-five minutes. Let cool and scoop eggplant out of its skin. Chop the pepper and combine all ingredients. Serve as a dip.
Categories

Vegetables, Appetizers

Nutrition Facts
Serving Size 98.5g
Amount Per Serving
Calories
28
Calories from Fat
4
% Daily Value*
Total Fat
0.5g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
112mg
5%
Potassium
228mg
7%
Total Carbohydrates
5.9g
2%
Dietary Fiber
3.1g
12%
Sugars
2.3g
Protein
1.0g
Vitamin A 7% Vitamin C 31%
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
95% confidence
A
  Good points
  • No saturated fat
  • No cholesterol
  • Very high in dietary fiber
  • Very high in manganese
  • High in magnesium
  • High in niacin
  • Very high in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • High in sodium
  • Very high in sugar
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