Directions:
- Cut eggplant in half lengthwise, cutting through stem. Scoop out pulp, leaving a 1/4-inch border. Brush the insides with lemon juice, wrap tightly in plastic wrap and refrigerate.
- Finely chop eggplant pulp. Warm oil in a large skillet over medium heat. Add pulp, onion, bell peppers and jalapeño. Sprinkle with 1 tsp. salt, 1/2 tsp. pepper and crushed red pepper. Sauté until vegetables are tender, about 12 minutes. Add garlic and tomatoes; sauté for 5 minutes longer. Let cool for 10 minutes, then stir in vinegar, parsley, basil and Parmesan. Transfer to a bowl and let cool completely. (Dip can be made up to 8 hours ahead. Cover and refrigerate.)
- When cool, taste and season with additional salt and pepper. Pat eggplant shells dry and fill with dip. Serve with crudités and pita chips, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 580.7 Kcal (2431 kJ) | ||
| Calories from fat | 294.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.75g | 50% | |
|---|---|---|---|
| Cholesterol | 8.8mg | 3% | |
| Sodium | 441.34mg | 18% | |
| Potassium | 1642.57mg | 35% | |
| Total Carbs | 63.39g | 21% | |
| Sugars | 37.68g | 151% | |
| Dietary Fiber | 22.28g | 89% | |
| Protein | 13.1g | 26% | |
| Vitamin C | 306.3mg | 510% | |
| Vitamin A | 5.9mg | 197% | |
| Iron | 101.6mg | 564% | |
| Calcium | 269.3mg | 27% | |
| Amount Per 100 g | |||
| Calories | 48.39 Kcal (203 kJ) | ||
| Calories from fat | 24.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 50% | |
|---|---|---|---|
| Cholesterol | 0.73mg | 3% | |
| Sodium | 36.77mg | 18% | |
| Potassium | 136.87mg | 35% | |
| Total Carbs | 5.28g | 21% | |
| Sugars | 3.14g | 151% | |
| Dietary Fiber | 1.86g | 89% | |
| Protein | 1.09g | 26% | |
| Vitamin C | 25.5mg | 510% | |
| Vitamin A | 0.5mg | 197% | |
| Iron | 8.5mg | 564% | |
| Calcium | 22.4mg | 27% | |
* 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.
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