Directions:
- Preheat the oven to 425°. Line a baking sheet with foil.
- Cut each eggplant in half lengthwise; brush the cut sides with oil.
- Spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
- Roast for 20-30 minutes or until the eggplant is tender.
- Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
- Squeeze the garlic cloves out of their skins and put in the food processor.
- Add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
- Pulse on and off until smooth.
- Transfer mixture to bowl; cover and refrigerate until ready to serve.
- Garnish dip with yogurt and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 113.49 Kcal (475 kJ) | ||
| Calories from fat | 43.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.82g | 7% | |
|---|---|---|---|
| Cholesterol | 4.37mg | 1% | |
| Sodium | 233.5mg | 10% | |
| Potassium | 401.18mg | 9% | |
| Total Carbs | 10.89g | 4% | |
| Sugars | 7.24g | 29% | |
| Dietary Fiber | 3.83g | 15% | |
| Protein | 2.7g | 5% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 0.4mg | 2% | |
| Calcium | 64.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 57.69 Kcal (242 kJ) | ||
| Calories from fat | 22.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.45g | 7% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 1% | |
| Sodium | 118.7mg | 10% | |
| Potassium | 203.94mg | 9% | |
| Total Carbs | 5.54g | 4% | |
| Sugars | 3.68g | 29% | |
| Dietary Fiber | 1.95g | 15% | |
| Protein | 1.37g | 5% | |
| Vitamin C | 6.8mg | 22% | |
| Iron | 0.2mg | 2% | |
| Calcium | 32.9mg | 6% | |
* 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.
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
