Directions:
- Cut the eggplants, peppers and onion into 1-in. pieces; place in a large bowl. Add the oil, salt and pepper; toss to coat. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
- Bake at 400° for 40 minutes, stirring once. Stir in garlic; bake 5-10 minutes longer or until vegetables are tender. Cool for 10 minutes. Place vegetables and tomato paste in a food processor; cover and process until desired consistency.
- For pita chips, in a small bowl, combine the oil, cheese, garlic and seasonings. Place pita breads on baking sheets; brush with half of oil mixture. Bake at 350° for 7 minutes. Turn over; brush with remaining mixture. Bake 7-9 minutes longer or until crisp. Cut each pita into six wedges. Serve with dip. Yield: 2-1/2 cups dip (30 chips).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 154.45 Kcal (647 kJ) | ||
| Calories from fat | 103.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 0% | |
| Sodium | 384.66mg | 16% | |
| Potassium | 337.11mg | 7% | |
| Total Carbs | 11.43g | 4% | |
| Sugars | 5.89g | 24% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 2.23g | 4% | |
| Vitamin C | 45.8mg | 76% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35mg | 3% | |
| Amount Per 100 g | |||
| Calories | 97.16 Kcal (407 kJ) | ||
| Calories from fat | 65.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.26g | 18% | |
|---|---|---|---|
| Cholesterol | 0.55mg | 0% | |
| Sodium | 241.97mg | 16% | |
| Potassium | 212.06mg | 7% | |
| Total Carbs | 7.19g | 4% | |
| Sugars | 3.7g | 24% | |
| Dietary Fiber | 2.49g | 16% | |
| Protein | 1.4g | 4% | |
| Vitamin C | 28.8mg | 76% | |
| Iron | 0.2mg | 2% | |
| Calcium | 22mg | 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.
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