Eggplant and Pepper Dip
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Serves8 (1/2 cup each)
SWAP ScoreWhat's this?
Ingredients
- 1 eggplant, peeled and cubed
- 2 red peppers, chopped
- 1 onion, chopped
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 teaspoon oregano, dried
- 1 teaspoon basil, dried
- 1/4 teaspoon salt
Directions
- Put all the ingredients in a large bowl. Stir together.
- Spread the ingredients on a baking tray.
- Bake at 400 degrees for 45 minutes. While the dip is baking, stir it a few times.
- When the eggplant is lightly browned and soft, take the dip out of the oven.
- Let the dip cool for at least 10 minutes.
- Put the dip the blender. Blend until smooth.
- Serve the dip cold or at room temperature.
Recipe Tips
Use in place of salsa or hummus.
Nutrition Facts
Eggplant and Pepper Dip
Amount Per Serving (1/2 cup eachg)
Calories 69
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 68mg
3%
Potassium 161mg
5%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 1g
2%
Vitamin A
17%
Vitamin C
84%
Vitamin D0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2000 calorie diet.
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