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 1/2cup chopped fresh basil
  4. Check 2tablespoons olive oil
  5. Check 1teaspoon 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.