Eggplant Dip

Eggplant Dip requires around 45 minutes from start to finish. This gluten free, lacto ovo vegetarian, and primal recipe serves 4 and costs 14 cents per serving. One serving contains 37 calories, 0g of protein, and 4g of fat. It will be a hit at your The Super Bowl event. It is brought to you by Epicurious. It works well as a hor d'oeuvre. 12 people were impressed by this recipe. A mixture of olive oil, garlic, plain lowfat yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 35%, this dish is not so super. If you like this recipe, you might also like recipes such as Eggplant Dip, Eggplant Dip, and Eggplant Dip.

Servings: 4

 

Ingredients:

1 tablespoon plus 1/2 teaspoon sliced basil

1 clove garlic, minced

Coarsely ground black pepper

1 tablespoon olive oil

1/2 teaspoon hot paprika

1 tablespoon plus 1/2 teaspoon plain lowfat yogurt

1 spring onion, coarsely chopped

Equipment:

cheesecloth

sieve

oven

food processor

bowl

frying pan

Cooking instruction summary:

Preparation Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein Nutritional analysis provided by Self

 

Step by step:


1. Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour.

2. Remove pulp; purée in food processor; transfer to a bowl.

3. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft.

4. Add garlic; cook 3 minutes or until soft.

5. Add tomatoes and paprika; cook 3 to 5 minutes.

6. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes.

7. Garnish with basil.

8. Serve with raw vegetables

9. Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein

10. Nutritional analysis provided by

11. Self


Nutrition Information:

Quickview
37k Calories
0.43g Protein
3g Total Fat
1g Carbs
3% Health Score
Limit These
Calories
37k
2%

Fat
3g
6%

  Saturated Fat
0.54g
3%

Carbohydrates
1g
0%

  Sugar
0.46g
1%

Cholesterol
0.3mg
0%

Sodium
4mg
0%

Get Enough Of These
Protein
0.43g
1%

Vitamin K
10µg
10%

Vitamin E
0.6mg
4%

Vitamin A
182IU
4%

Manganese
0.04mg
2%

Calcium
14mg
1%

Vitamin C
0.93mg
1%

Phosphorus
10mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Related Videos:

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Our Favorite Baba Ganoush Recipe - How to Make Roasted Eggplant Dip

 

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