Roast Eggplant Dip Recipe

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Roast Eggplant Dip
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  • 1 lemon , juice and pulp of
  • 1 garlic clove
  • 3 tbsp canola oil
  • 1/2 tsp salt


  1. Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
  2. 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.
  3. Let the eggplant cool.
  4. Place the garlic in the foodprocessor bowl and process thoroughly.
  5. Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
  6. Add the lemon, oil, salt and a dash of pepper.
  7. Process again to your prefered consistency.
  8. Store in a tightly closed container.
  9. 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 ServingPer 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.6
  • 3

Good Points

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

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