Roasted Eggplant Dip Recipe

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Roasted Eggplant Dip
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Ingredients
8
Count
Nutrition
75
Calories
Total time
35
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees.
  2. Pierce eggplant several times with a fork. Place eggplant and onions in a shallow foil-lined baking pan.
  3. Bake for 25-30 minutes or until tender. Cool. Peel and cube the eggplant.
  4. In a food processor, combine yogurt, lemon juice, oil, salt, pepper, eggplant and onions. Cover and process until almost smooth.
  5. Add 2 T chives; cover and process until blended.
  6. Transfer to a serving bowl and sprinkle with remaining chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 75 Kcal (314 kJ)
Calories from fat 31.74 Kcal
% Daily Value*
Total Fat 3.53g 5%
Cholesterol 0.56mg 0%
Sodium 275.45mg 11%
Potassium 330.71mg 7%
Total Carbs 9.32g 3%
Sugars 6.38g 26%
Dietary Fiber 4.04g 16%
Protein 2.6g 5%
Vitamin C 8.6mg 14%
Iron 0.3mg 2%
Calcium 39.4mg 4%
Amount Per 100 g
Calories 46.35 Kcal (194 kJ)
Calories from fat 19.62 Kcal
% Daily Value*
Total Fat 2.18g 5%
Cholesterol 0.34mg 0%
Sodium 170.24mg 11%
Potassium 204.4mg 7%
Total Carbs 5.76g 3%
Sugars 3.94g 26%
Dietary Fiber 2.5g 16%
Protein 1.6g 5%
Vitamin C 5.3mg 14%
Iron 0.2mg 2%
Calcium 24.3mg 4%

* 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

  • 1
    Points
  • 2
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

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