Roasted Eggplant Dip Recipe

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Roasted Eggplant Dip
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  1. Cut the eggplant, bell pepper, and onion into 1 inch cubes.
  2. Toss them in a large bowl with the garlic, olive oil, salt and
  3. Pepper.
  4. Spread them on a baking sheet.
  5. Roast for 45 minutes, until the vegetables are brown and soft, tossing once during cooking.
  6. Let cool slightly.
  7. Place the vegetables in a food processor (you can use a blender if
  8. You don't have a processor. (Food processor should be fitted with
  9. Steel blade).
  10. Add the tomato paste and pulse 3-4 times to blend.
  11. Taste for salt and pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 105.36 Kcal (441 kJ)
Calories from fat 66.74 Kcal
% Daily Value*
Total Fat 7.42g 11%
Sodium 535.67mg 22%
Potassium 278.65mg 6%
Total Carbs 9.16g 3%
Sugars 5.6g 22%
Dietary Fiber 3.32g 13%
Protein 1.13g 2%
Vitamin C 43.2mg 72%
Vitamin A 1mg 33%
Iron 16.9mg 94%
Calcium 16.7mg 2%
Amount Per 100 g
Calories 67.33 Kcal (282 kJ)
Calories from fat 42.65 Kcal
% Daily Value*
Total Fat 4.74g 11%
Sodium 342.31mg 22%
Potassium 178.07mg 6%
Total Carbs 5.86g 3%
Sugars 3.58g 22%
Dietary Fiber 2.12g 13%
Protein 0.72g 2%
Vitamin C 27.6mg 72%
Vitamin A 0.6mg 33%
Iron 10.8mg 94%
Calcium 10.7mg 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

  • 2.1
  • 3

Good Points

  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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