Eggplant (Aubergine) Dip Recipe

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Eggplant (Aubergine) Dip
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  1. In a large skillet, combine the eggplant, onion, red pepper, mushrooms, garlic and oil. Cover and cook over medium heat for 10 minutes or until tender. Stir in the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until flavors are blended. Serve warm or at room temperature with pita wedges or tortilla chips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 175.07 Kcal (733 kJ)
Calories from fat 118.28 Kcal
% Daily Value*
Total Fat 13.14g 20%
Sodium 520.24mg 22%
Potassium 227.76mg 5%
Total Carbs 12.87g 4%
Sugars 4.15g 17%
Dietary Fiber 2.46g 10%
Protein 2.03g 4%
Vitamin C 14.5mg 24%
Iron 0.6mg 3%
Calcium 27mg 3%
Amount Per 100 g
Calories 155.35 Kcal (650 kJ)
Calories from fat 104.96 Kcal
% Daily Value*
Total Fat 11.66g 20%
Sodium 461.66mg 22%
Potassium 202.12mg 5%
Total Carbs 11.42g 4%
Sugars 3.68g 17%
Dietary Fiber 2.18g 10%
Protein 1.8g 4%
Vitamin C 12.9mg 24%
Iron 0.5mg 3%
Calcium 24mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.1
  • 5

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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