Roast Eggplant Dip Recipe

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Ingredients:

Serving

1 eggplant
1 lemon , juice and pulp of
1 garlic clove
3 tbsp canola oil
1/2 tsp salt
pepper

Directions:

Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
Let the eggplant cool.
Place the garlic in the foodprocessor bowl and process thoroughly.
Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
Add the lemon, oil, salt and a dash of pepper.
Process again to your prefered consistency.
Store in a tightly closed container.
Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	126.77 Kcal (531 kJ)
Calories from fat	94.57 Kcal
		% Daily Value*
Total Fat	10.51g	16%
Sodium	293.39mg	12%
Potassium	285.28mg	6%
Total Carbs	8.42g	3%
Sugars	5.02g	20%
Dietary Fiber	3.89g	16%
Protein	1.34g	3%
Vitamin C	10.2mg	17%
Iron	0.2mg	1%
Calcium	15.6mg	2%

Amount Per 100 g
Calories	89.91 Kcal (376 kJ)
Calories from fat	67.07 Kcal
		% Daily Value*
Total Fat	7.45g	16%
Sodium	208.08mg	12%
Potassium	202.33mg	6%
Total Carbs	5.97g	3%
Sugars	3.56g	20%
Dietary Fiber	2.76g	16%
Protein	0.95g	3%
Vitamin C	7.2mg	17%
Iron	0.1mg	1%
Calcium	11.1mg	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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