Roasted Eggplant Dip Recipe

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Ingredients:

Serving

2 medium eggplants
2 tbsp extra virgin olive oil
4 garlic cloves
6 green onions, chopped
1 (10 3/4 oz) can cream of celery soup
1 cup bloody mary mix or 1 cup spiced tomato juice
1/2 cup chopped fresh italian parsley
1/2 tsp salt
1/2 tsp fresh ground black pepper
1 cup plain yogurt

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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