Roasted Eggplant Dip Recipe

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Ingredients:

Serving

1 large eggplant
2 cloves garlic
olive oil cooking spray
1 lb pkt lavash bread
2 tblsp walnuts
2 tsp mint, chopped
2 tsp oregano, chopped
2 cup natural yogurt
juice of 1 lemon
olive oil and paprika to serve

Directions:

Preheat oven to 200C/390F. Line a roasting pan with baking paper. Place eggplant and garlic into pan. Spray with oil. Roast for 35 minutes or until eggplant is soft. Set aside for 1 hour.
Meanwhile, reduce oven temperature to 180C/350F. Line 3 baking trays with baking paper. Cut lavash into small squares. Spray with oil. Place onto trays. Bake for 10 minutes or until golden. Set aside.
Cut eggplant in half. Use a spoon to scoop out flesh. Place flesh into a food processor. Discard skin. Squeeze flesh from garlic. Add to food processor with walnuts, mint and oregano. Process until well combined.
Transfer to a glass or ceramic bowl. Fold through yogurt and lemon juice. Cover. Refrigerate for 2 hours to allow flavors to develop.
Transfer dip to a serving bowl. Drizzle with oil. Sprinkle with paprika. Serve with lavash.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	108.64 Kcal (455 kJ)
Calories from fat	33.39 Kcal
		% Daily Value*
Total Fat	3.71g	6%
Cholesterol	15.93mg	5%
Sodium	59.76mg	2%
Potassium	478.45mg	10%
Total Carbs	14.08g	5%
Sugars	10.74g	43%
Dietary Fiber	3.93g	16%
Protein	4.96g	10%
Vitamin C	4.7mg	8%
Vitamin A	0.1mg	4%
Iron	15mg	83%
Calcium	174.2mg	17%

Amount Per 100 g
Calories	44.99 Kcal (188 kJ)
Calories from fat	13.83 Kcal
		% Daily Value*
Total Fat	1.54g	6%
Cholesterol	6.6mg	5%
Sodium	24.75mg	2%
Potassium	198.14mg	10%
Total Carbs	5.83g	5%
Sugars	4.45g	43%
Dietary Fiber	1.63g	16%
Protein	2.05g	10%
Vitamin C	2mg	8%
Vitamin A	0.1mg	4%
Iron	6.2mg	83%
Calcium	72.1mg	17%

* 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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