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Tasty Eggplant Dip

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Ingredients
  Eggplant 1 1⁄2 Pound (1 Piece)
  Onion 1⁄2 Medium, grated or finely chopped
  Capers 2 Tablespoon
  Freshly squeezed lemon juice 2 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Dried oregano 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 3⁄4 Teaspoon
  Red wine vinegar 1 Tablespoon
  Pitas 4
  Tomato 1 , peeled, seeded, and diced
  Chopped fresh parsley 1 Tablespoon
Directions

GETTING READY
1) Preheat oven moderate to 375°F.

MAKING
2) On a baking pan or dish place the eggplant. With a knife, pierce it a few times.
3) Bake for about 30 minutes until soft.
4) Take off from oven and let cool.
5) Gently peel out the skin once cooled and put the flesh in a blender or food processor.
6) Mix onions, capers, and lemon juice.
7) Keep the machine on and add olive oil.
8) Blend the eggplant until smooth.
9) Put in a bowl and add oregano, salt, pepper, and vinegar.
10) Arrange the pitas on a baking sheet and warm briefly.
11) Cut into 8 wedges.

SERVING
12) Place it on the plate or platter.
13) Add tomato and parsley into the dip before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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4.38611
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1276 Calories from Fat 515

% Daily Value*

Total Fat 58 g89.9%

Saturated Fat 8.2 g41%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2278.5 mg94.9%

Total Carbohydrates 170 g56.7%

Dietary Fiber 33.3 g133%

Sugars 24.4 g

Protein 29 g57.8%

Vitamin A 53.5% Vitamin C 117.2%

Calcium 45.1% Iron 46.6%

*Based on a 2000 Calorie diet

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Tasty Eggplant Dip Recipe