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Eggplant Dip

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Recipe

 

Yield

4 cups

Prep

5 min

Cook

30 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
1 medium eggplant
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3 medium scallions, spring or green onions
finely chopped
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1 large tomatoes
peeled, chopped
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1 small garlic cloves
finely chopped
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½ each celery stalks
finely chopped
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1 tablespoon lemon juice
fresh
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1 tablespoon vegetable oil
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½ teaspoon salt
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¼ teaspoon black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
1 medium eggplant
* Camera
3 medium scallions, spring or green onions
finely chopped
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1 large tomatoes
peeled, chopped
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1 small garlic cloves
finely chopped
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0.5 each celery stalks
finely chopped
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15 ml lemon juice
fresh
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15 ml vegetable oil
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2.5 ml salt
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1.3 ml black pepper
freshly ground
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Directions

Prick whole eggplant in several places with a fork.

Place in a baking pan and bake in 400℉ (200℃). oven for 30 minutes.

Cool, peel and chop finely.

Combine eggplant, onions, tomato, garlic and celery.

Add lemon juice, vegetable oil, salt and freshly ground pepper.

Cover tightly and refrigerate for several hours to blend flavors.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 3972% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 303mg 13%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 1g
Vitamin A 10% Vitamin C 16%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 

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