Middle Eastern Eggplant Dip Recipe

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Ingredients

Count

Nutrition

393

Calories

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Ingredients:

Serving

4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 lb)
1 cup chopped red bell pepper
1 cup chopped red onion
1 tbsp olive oil
1 garlic clove, chopped
cooking spray
1 tbsp tomato paste
1/2 tsp salt
1/4 tsp freshly ground black pepper

Directions:

Preheat oven to 350°.
Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.
Place vegetables and remaining ingredients in a food processor; process until smooth.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	393.47 Kcal (1647 kJ)
Calories from fat	126.43 Kcal
		% Daily Value*
Total Fat	14.05g	22%
Sodium	1197.64mg	50%
Potassium	1922.1mg	41%
Total Carbs	62.27g	21%
Sugars	38.13g	153%
Dietary Fiber	23.42g	94%
Protein	8.15g	16%
Vitamin C	216.3mg	360%
Vitamin A	4.7mg	158%
Iron	81mg	450%
Calcium	111.7mg	11%

Amount Per 100 g
Calories	39.34 Kcal (165 kJ)
Calories from fat	12.64 Kcal
		% Daily Value*
Total Fat	1.4g	22%
Sodium	119.76mg	50%
Potassium	192.2mg	41%
Total Carbs	6.23g	21%
Sugars	3.81g	153%
Dietary Fiber	2.34g	94%
Protein	0.81g	16%
Vitamin C	21.6mg	360%
Vitamin A	0.5mg	158%
Iron	8.1mg	450%
Calcium	11.2mg	11%

* 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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