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Eggplant Dip

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Submitted by erika_0222

YIELD

4 cups

PREP

5 min

COOK

30 min

READY

45 min

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT *
3 3
MEDIUM MEDIUM SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
1 1
LARGE LARGE TOMATOES
peeled, chopped
1 1
SMALL SMALL GARLIC CLOVES
finely chopped *
½ 0.5
EACH EACH CELERY STALKS
finely chopped
1 15
TABLESPOON ML LEMON JUICE
fresh
1 15
TABLESPOON ML VEGETABLE OIL
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground

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

Comments


 

 

Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 39 72% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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