Roasted Eggplant Dip Recipe

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Roasted Eggplant Dip
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Ingredients:

Directions:

  1. Roast 2 halved eggplants, cut side down at 400 degrees until very soft, about 30-40 minutes. let cool. Scoop out the flesh and roughly chop. In a bowl, mix with onion, basin olive oil, vinegar and season with salt/pepper. Serve with vegetable chips.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 502.23 Kcal (2103 kJ)
Calories from fat 253.08 Kcal
% Daily Value*
Total Fat 28.12g 43%
Sodium 21.4mg 1%
Potassium 2215.29mg 47%
Total Carbs 60.27g 20%
Sugars 38.84g 155%
Dietary Fiber 28.82g 115%
Protein 10.07g 20%
Vitamin C 24.4mg 41%
Iron 0.4mg 2%
Calcium 116.6mg 12%
Amount Per 100 g
Calories 49.43 Kcal (207 kJ)
Calories from fat 24.91 Kcal
% Daily Value*
Total Fat 2.77g 43%
Sodium 2.11mg 1%
Potassium 218.04mg 47%
Total Carbs 5.93g 20%
Sugars 3.82g 155%
Dietary Fiber 2.84g 115%
Protein 0.99g 20%
Vitamin C 2.4mg 41%
Calcium 11.5mg 12%

* 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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Recipe Tags

Weightwatchers Points

  • 11.6
    Points
  • 12
    PointsPlus

Good Points

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

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