Herbed Eggplant Dip Recipe

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Ingredients

Count

Nutrition

367

Calories

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Ingredients:

Serving

1 medium onion, chopped
1/3 cup olive oil
a 1-lb eggplant, cut into 1/4-inch dice
1 tsp salt
2 plum tomatoes, seeded and diced
3 tbsp fresh lemon juice
1/4 cup fresh basil leaves, washed well , spun dry, and minced
2 tbsp minced fresh parsley leaves
accompaniment: garlic flavored melba toasts or assorted crudites

Directions:

In a large heavy skillet cook onion in oil over moderate heat, stirring, until softened. Add eggplant and salt and cook, stirring, until eggplant begins to brown, about 10 minutes. Cover skillet and cook eggplant, stirring occasionally, 5 minutes, or until tender. Remove skillet from heat and cool eggplant. Stir in remaining ingredients and salt and pepper to taste. Serve eggplant dip with toasts or crudités.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	366.7 Kcal (1535 kJ)
Calories from fat	332.97 Kcal
		% Daily Value*
Total Fat	37g	57%
Sodium	1170.52mg	49%
Potassium	280.94mg	6%
Total Carbs	9.35g	3%
Sugars	4.78g	19%
Dietary Fiber	1.89g	8%
Protein	1.37g	3%
Vitamin C	27mg	45%
Iron	0.3mg	2%
Calcium	31.5mg	3%

Amount Per 100 g
Calories	196.51 Kcal (823 kJ)
Calories from fat	178.44 Kcal
		% Daily Value*
Total Fat	19.83g	57%
Sodium	627.27mg	49%
Potassium	150.56mg	6%
Total Carbs	5.01g	3%
Sugars	2.56g	19%
Dietary Fiber	1.01g	8%
Protein	0.74g	3%
Vitamin C	14.5mg	45%
Iron	0.2mg	2%
Calcium	16.9mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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