Roasted Eggplant Dip
Serves 8 (makes 2 cups)|
Hands-On Time:
10m
|
Total Time:
50m
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
- 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.
- In a medium bowl, stir together the eggplant, onion, basil, oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Serve with the vegetable chips.
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
Serve this dip as part of a meze platter with warm pita bread, olives, and hummus.
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