Roasted Eggplant Dip

Roasted Eggplant Dip
Tom Schierlitz
Serves 8 (makes 2 cups)
preparation
10
minutes
cooking
50
minutes

Ingredients

2
medium eggplants, halved lengthwise
1/2
red onion, finely chopped
1/2
cup
chopped fresh basil
2
tablespoons
olive oil
1
teaspoon
red wine vinegar
kosher salt and black pepper
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.
Dawn Perry
June 2011

Nutritional Information

  • Per Serving
  • Calories From Fat 8
  • 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
What does this mean? See Nutrition 101.