Roasted-Eggplant Dip Recipe

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Ingredients

Count

Nutrition

633

Calories

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Ingredients:

Serving

1 (1-lb) eggplant
3 large shallots, peeled
3 tbsp plain low-fat yogurt
2 tbsp lemon juice
1 tbsp olive oil
1/3 cup chopped fresh chives
1/2 tsp salt
1/4 tsp pepper
1 lemon, cut into wedges
4 (6-inch) pitas, each cut into 8 wedges
paprika (optional)

Directions:

Preheat oven to 400°.
Pierce eggplant several times with a fork; place eggplant and shallots on a foil-lined baking sheet. Bake at 400° for 20 minutes or until tender; cool slightly, and peel.
Place eggplant, shallots, yogurt, juice, and oil in a food processor; process until almost smooth. Add chives, salt, and pepper; process just until blended. Spoon dip into a bowl; garnish with lemon wedges, and serve with pita wedges. Sprinkle with paprika, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	632.52 Kcal (2648 kJ)
Calories from fat	78.73 Kcal
		% Daily Value*
Total Fat	8.75g	13%
Cholesterol	1.38mg	0%
Sodium	1272.71mg	53%
Potassium	1516.45mg	32%
Total Carbs	122.55g	41%
Sugars	30.6g	122%
Dietary Fiber	16.37g	65%
Protein	21.27g	43%
Vitamin C	35.2mg	59%
Iron	6.1mg	34%
Calcium	259.7mg	26%

Amount Per 100 g
Calories	100.37 Kcal (420 kJ)
Calories from fat	12.49 Kcal
		% Daily Value*
Total Fat	1.39g	13%
Cholesterol	0.22mg	0%
Sodium	201.96mg	53%
Potassium	240.63mg	32%
Total Carbs	19.45g	41%
Sugars	4.86g	122%
Dietary Fiber	2.6g	65%
Protein	3.37g	43%
Vitamin C	5.6mg	59%
Iron	1mg	34%
Calcium	41.2mg	26%

* 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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