Roasted Eggplant Dip Recipe

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Roasted Eggplant  Dip
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  1. Preheat the oven to 425°. Line a baking sheet with foil.
  2. Cut each eggplant in half lengthwise; brush the cut sides with oil.
  3. Spread the garlic cloves on the baking sheet and drizzle them with the remaining oil.
  4. Roast for 20-30 minutes or until the eggplant is tender.
  5. Take the eggplants out of the oven; when they are cool enough to handle, scoop out the pulp and put pulp into a food processor.
  6. Squeeze the garlic cloves out of their skins and put in the food processor.
  7. Add the green onions, soup, bloody mary mix, parsley, salt, and pepper to the food processor.
  8. Pulse on and off until smooth.
  9. Transfer mixture to bowl; cover and refrigerate until ready to serve.
  10. Garnish dip with yogurt and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 113.49 Kcal (475 kJ)
Calories from fat 43.36 Kcal
% Daily Value*
Total Fat 4.82g 7%
Cholesterol 4.37mg 1%
Sodium 233.5mg 10%
Potassium 401.18mg 9%
Total Carbs 10.89g 4%
Sugars 7.24g 29%
Dietary Fiber 3.83g 15%
Protein 2.7g 5%
Vitamin C 13.4mg 22%
Iron 0.4mg 2%
Calcium 64.7mg 6%
Amount Per 100 g
Calories 57.69 Kcal (242 kJ)
Calories from fat 22.04 Kcal
% Daily Value*
Total Fat 2.45g 7%
Cholesterol 2.22mg 1%
Sodium 118.7mg 10%
Potassium 203.94mg 9%
Total Carbs 5.54g 4%
Sugars 3.68g 29%
Dietary Fiber 1.95g 15%
Protein 1.37g 5%
Vitamin C 6.8mg 22%
Iron 0.2mg 2%
Calcium 32.9mg 6%

* 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

  • 1.9
  • 2

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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