Eggplant Dip Recipe

Posted by
Rate It!
Eggplant Dip
Add your photo!



  1. Pierce eggplant several times and place on oven tray. Roast in a moderate oven for about 40 minutes or until soft.
  2. Put eggplant in a plastic bag for 15 minutes. Remove skin and chop flesh.
  3. Blend or process eggplant with remaining ingredients until smooth.
  4. Cover and refrigerate for 3 hours or overnight.
  5. Makes about 2 cups.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 8.02 Kcal (34 kJ)
Calories from fat 0.91 Kcal
% Daily Value*
Total Fat 0.1g 0%
Sodium 1.43mg 0%
Potassium 19.09mg 0%
Total Carbs 0.6g 0%
Sugars 0.11g 0%
Dietary Fiber 0.11g 0%
Protein 0.14g 0%
Vitamin C 2.8mg 5%
Iron 0.3mg 2%
Calcium 6.2mg 1%
Amount Per 100 g
Calories 65.37 Kcal (274 kJ)
Calories from fat 7.39 Kcal
% Daily Value*
Total Fat 0.82g 0%
Sodium 11.68mg 0%
Potassium 155.64mg 0%
Total Carbs 4.91g 0%
Sugars 0.89g 0%
Dietary Fiber 0.86g 0%
Protein 1.13g 0%
Vitamin C 23.1mg 5%
Iron 2.7mg 2%
Calcium 50.2mg 1%

* 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
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 0.1
  • 0

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top