Greek Eggplant Dip Recipe

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Ingredients:

Serving

2 eggplants (3 lb total )
3 garlic cloves, crushed
2 large tomatoes, cored and roughly chopped (about 2 cups)
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil leaves, finely chopped
1/2 cup olive oil
1 tbsp red wine vinegar
salt and pepper , to taste

Directions:

Preheat oven to 375°F Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bake until eggplant is tender when pierced with a knife and skin has wrinkled, 45-60 minutes.
When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.
Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	141.44 Kcal (592 kJ)
Calories from fat	100.91 Kcal
		% Daily Value*
Total Fat	11.21g	17%
Sodium	5.24mg	0%
Potassium	406.84mg	9%
Total Carbs	9.96g	3%
Sugars	6.54g	26%
Dietary Fiber	4.49g	18%
Protein	1.81g	4%
Vitamin C	9.2mg	15%
Iron	0.1mg	0%
Calcium	19.5mg	2%

Amount Per 100 g
Calories	75.67 Kcal (317 kJ)
Calories from fat	53.99 Kcal
		% Daily Value*
Total Fat	6g	17%
Sodium	2.8mg	0%
Potassium	217.65mg	9%
Total Carbs	5.33g	3%
Sugars	3.5g	26%
Dietary Fiber	2.4g	18%
Protein	0.97g	4%
Vitamin C	4.9mg	15%
Calcium	10.5mg	2%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

3

Points
4

PointsPlus

Good Points

saturated fat free,
sodium free,
cholesterol free

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