Roasted Eggplant Dip Recipe

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Ingredients:

Serving

Directions:

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

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Nutrition Facts

Per Serving Per 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.

Tastes

salty
savory
bitter
sweet

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