Eggplant Dip Recipe

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Eggplant Dip
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  1. Heat oven to 350°F. Coat eggplants with cooking spray. Roast 1 hour. Scoop pulp into a sieve lined with cheesecloth; drain 1 hour. Remove pulp; purée in food processor; transfer to a bowl. Heat oil in a sauté pan over medium heat. Cook onion 5 minutes or until soft. Add garlic; cook 3 minutes or until soft. Add tomatoes and paprika; cook 3 to 5 minutes. Let cool. Stir yogurt into puree; add onion and tomatoes. Season with salt and pepper. Chill 30 minutes. Garnish with basil. Serve with raw vegetables
  2. Nutritional analysis per serving: 72 calories, 3.9 grams fat (0.6 g saturated), 8.8 g carbs, 4.3 g fiber, 1.9 grams protein Nutritional analysis provided by Self
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 80.27 Kcal (336 kJ)
Calories from fat 32.3 Kcal
% Daily Value*
Total Fat 3.59g 6%
Cholesterol 0.11mg 0%
Sodium 6.2mg 0%
Potassium 422.17mg 9%
Total Carbs 11.58g 4%
Sugars 7.43g 30%
Dietary Fiber 5.43g 22%
Protein 2.01g 4%
Vitamin C 5mg 8%
Iron 0.1mg 1%
Calcium 25.2mg 3%
Amount Per 100 g
Calories 43.53 Kcal (182 kJ)
Calories from fat 17.51 Kcal
% Daily Value*
Total Fat 1.95g 6%
Cholesterol 0.06mg 0%
Sodium 3.36mg 0%
Potassium 228.94mg 9%
Total Carbs 6.28g 4%
Sugars 4.03g 30%
Dietary Fiber 2.95g 22%
Protein 1.09g 4%
Vitamin C 2.7mg 8%
Iron 0.1mg 1%
Calcium 13.7mg 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

  • 1.1
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • sodium free,
  • cholesterol free,
  • good source of fiber

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