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Eggplant Dip

Natural.Foodie's picture
Ingredients
  Eggplant 1
  Yogurt 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm)
  Tamari 1 Teaspoon
  Oil 1 Tablespoon
  Cayenne pepper 1 Dash
  Fresh parsley 1 Tablespoon
Directions

MAKING
1. The eggplant can either be charred under an open campfire with a sword through it, or even by placing it under the broiler at 450°F until very soft, say forty five minutes
2. In a glass bowl, place the eggplant and remove the pulp from inside with a wooden spoon
3. In a few layers of cheesecloth, add the pulp and squeeze all the liquid out until the eggplant is almost dry
4. In a blender, add the eggplant and all the other ingredients and process on medium speed until all of them are well combined

SERVING
5. Goes well with Pita Bread

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
45 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 302 Calories from Fat 172

% Daily Value*

Total Fat 20 g30.1%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 14.7 mg4.9%

Sodium 347.6 mg14.5%

Total Carbohydrates 28 g9.5%

Dietary Fiber 12.6 g50.5%

Sugars 13.8 g

Protein 9 g17.6%

Vitamin A 32% Vitamin C 50%

Calcium 19.9% Iron 11.4%

*Based on a 2000 Calorie diet

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Eggplant Dip Recipe