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Eggplant Dip

fatfree.kitchen's picture
Ingredients
  Eggplant 1 Pound
  Fresh parsley 1 Tablespoon, chopped
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Garlic 1 Teaspoon, minced
  Onion 1⁄4 Cup (4 tbs), minced
  Black pepper 1⁄4 Teaspoon
Directions

1. Prick eggplant with a fork. Broil eggplant for 20 minutes, turning several times.
2. Peel eggplant and chop pulp.
3. Mix eggplant with lemon juice, onion, parsley, garlic, and black pepper.
Variation Delete lemon juice and substitute 2 teaspoons cider vinegar. Add 1/2 cup nonfat cottage cheese.
Delete garlic and add 1/4 teaspoon ground cumin in Step 3.
Use half lemon juice and half lime juice.
Add 1 jalaperio pepper, seeded and minced, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1 teaspoon ground coriander.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Dish: 
Salsa
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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4.179165
Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 161 Calories from Fat 9

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.21 g1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 21.3 mg0.9%

Total Carbohydrates 40 g13.4%

Dietary Fiber 17.4 g69.4%

Sugars 14.5 g

Protein 6 g12.5%

Vitamin A 28.1% Vitamin C 120.2%

Calcium 9.1% Iron 14.3%

*Based on a 2000 Calorie diet

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Eggplant Dip Recipe