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Eggplant Caviar Dip

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Recipe

 

Yield

3 1/2 cups

Prep

10 min

Cook

1 hrs

Ready

1 hrs
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 pound eggplant
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2 each garlic cloves
peeled and minced
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½ teaspoon soy sauce, tamari
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2 tablespoons olive oil
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1 tablespoon lemon juice
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1 cup tomatoes
fresh, chopped
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2 tablespoons scallions, spring or green onions
diced, use all
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2 tablespoons parsley leaves
fresh, minced
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1 tablespoon basil
fresh, chopped
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Ingredients

Amount Measure Ingredient Features
453.6 g eggplant
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2 each garlic cloves
peeled and minced
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2.5 ml soy sauce, tamari
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3E+1 ml olive oil
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15 ml lemon juice
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237 ml tomatoes
fresh, chopped
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3E+1 ml scallions, spring or green onions
diced, use all
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3E+1 ml parsley leaves
fresh, minced
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15 ml basil
fresh, chopped
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Directions

Cut the eggplant in half lengthwise.

Bake, cut side down, on a greased cookie sheet at 400℉ (200℃).for 60 minutes. As the eggplant cools, gently squeeze out the excess water.

Use a spoon to scoop pulp from the skin.

Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant.

Add all of the other ingredients and blend well.

Cover and chill.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 10161% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 44mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 19%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 24%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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