Roasted Eggplant and Garlic Dip Recipe

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Roasted Eggplant and Garlic Dip
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Ingredients:

Directions:

  1. Preheat oven to 425°F.
  2. Separate garlic cloves without peeling and tightly wrap together in foil. Prick eggplant with a fork. In a shallow baking pan roast garlic and eggplant in middle of oven until very tender, about 30 minutes for garlic and about 45 minutes for eggplant.
  3. Unwrap garlic and peel, transferring garlic to a food processor. Scrape flesh from eggplant into food processor, discarding skin. Purée mixture until smooth and, with motor running, add oil and vinegar until combined. Season dip with salt and pepper and serve with pita toasts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 323.08 Kcal (1353 kJ)
Calories from fat 266.45 Kcal
% Daily Value*
Total Fat 29.61g 46%
Sodium 5.84mg 0%
Potassium 532.56mg 11%
Total Carbs 14.6g 5%
Sugars 9.1g 36%
Dietary Fiber 6.86g 27%
Protein 2.45g 5%
Vitamin C 5.5mg 9%
Iron 0.1mg 0%
Calcium 26mg 3%
Amount Per 100 g
Calories 123.39 Kcal (517 kJ)
Calories from fat 101.76 Kcal
% Daily Value*
Total Fat 11.31g 46%
Sodium 2.23mg 0%
Potassium 203.4mg 11%
Total Carbs 5.57g 5%
Sugars 3.48g 36%
Dietary Fiber 2.62g 27%
Protein 0.93g 5%
Vitamin C 2.1mg 9%
Calcium 9.9mg 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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Recipe Tags

Weightwatchers Points

  • 8.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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