Roasted Eggplant Dip

Roasted Eggplant Dip
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Serves 8 (makes 2 cups)| Hands-On Time: | Total Time:

Ingredients

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.
By July, 2011

Nutritional Information

  • Per ServingServing Size: 1 tablespoon
  • Calories 15Calories From Fat 8
  • Fat 1g
  • Sat Fat 0g
  • Cholesterol 0mg
  • Sodium 46mg
  • Protein 0g
  • Carbohydrate 2g
  • Sugar 1g
  • Fiber 1g
  • Iron 0mg
  • Calcium 4mg
What does this mean? See Nutrition 101 .

Quick Tip

Olives
Serve this dip as part of a meze platter with warm pita bread, olives, and hummus.

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