Roasted Eggplant, Onion and Garlic Dip or Spread Recipe

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5 (1 Vote)
Roasted Eggplant, Onion and Garlic Dip or Spread
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Ingredients:

Directions:

  1. Preheat oven to 400 degrees F.
  2. Rub eggplant and onion with olive oil and place on a baking sheet.
  3. Bake about 25-30 minutes, until the eggplant and onion have softened, turning once.
  4. Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  5. Remove from oven and cool until able to handle.
  6. Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
  7. Cut the onion into quarters or large chunks and add to the food processor.
  8. Add vinegar, lemon juice, parmesan, salt and pepper.
  9. Pulse until it is of a dip or spread consistency.
  10. Add cilantro and briefly pulse.
  11. Taste and adjust the seasonings.
  12. Refrigerate until ready to eat.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 42.24 Kcal (177 kJ)
Calories from fat 18.43 Kcal
% Daily Value*
Total Fat 2.05g 3%
Cholesterol 0.55mg 0%
Sodium 12.03mg 1%
Potassium 162.54mg 3%
Total Carbs 5.45g 2%
Sugars 3.12g 12%
Dietary Fiber 2.03g 8%
Protein 1.03g 2%
Vitamin C 3.3mg 6%
Iron 0.1mg 0%
Calcium 18.1mg 2%
Amount Per 100 g
Calories 53.92 Kcal (226 kJ)
Calories from fat 23.53 Kcal
% Daily Value*
Total Fat 2.61g 3%
Cholesterol 0.7mg 0%
Sodium 15.36mg 1%
Potassium 207.5mg 3%
Total Carbs 6.95g 2%
Sugars 3.98g 12%
Dietary Fiber 2.59g 8%
Protein 1.31g 2%
Vitamin C 4.3mg 6%
Iron 0.1mg 0%
Calcium 23.1mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

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

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