Roasted Eggplant Dip

roasted-eggplant-dip
Photo by Tom Schierlitz
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  • Serves 8 (makes 2 cups)
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 15 calories
    • Calories 8 calories from fat
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 46 mg
    • Protein 0 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 4 mg

Ingredients

  1. Check 2 medium eggplants, halved lengthwise
  2. Check 1/2 red onion, finely chopped
  3. Check 1/2 cup chopped fresh basil
  4. Check 2 tablespoons olive oil
  5. Check 1 teaspoon red wine vinegar
  6. Check kosher salt and black pepper
  7. Check vegetable chips, for serving

Directions

  1. Heat oven to 400° F. Place the eggplants cut-side down on a rimmed baking sheet and roast until very soft, 30 to 40 minutes; let cool. Scoop out the flesh from the eggplants and roughly chop.
  2. In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.