Stuffed Eggplant Dip Recipe

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Stuffed Eggplant Dip
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  1. Cut eggplant in half lengthwise. Remove pulp, leaving a 1/2-in. shell. Brush inside of shell with lemon juice; set aside.
  2. Place eggplant pulp in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until tender. Set aside.
  3. In a large skillet, saute the green pepper, celery, onion and carrot in oil for 4-6 minutes or until tender. Stir in the tomatoes, cilantro, vinegar, garlic, salt, basil, cayenne and eggplant pulp. Cook and stir over medium heat for 10-15 minutes or until thickened.
  4. Spoon dip into eggplant shells. Serve with pita wedges. Yield: 3 cups.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 33.33 Kcal (140 kJ)
Calories from fat 21.01 Kcal
% Daily Value*
Total Fat 2.33g 4%
Sodium 104.48mg 4%
Potassium 118.93mg 3%
Total Carbs 2.92g 1%
Sugars 1.76g 7%
Dietary Fiber 1.11g 4%
Protein 0.53g 1%
Vitamin C 7.4mg 12%
Calcium 8.3mg 1%
Amount Per 100 g
Calories 59.87 Kcal (251 kJ)
Calories from fat 37.75 Kcal
% Daily Value*
Total Fat 4.19g 4%
Sodium 187.69mg 4%
Potassium 213.64mg 3%
Total Carbs 5.25g 1%
Sugars 3.15g 7%
Dietary Fiber 1.99g 4%
Protein 0.95g 1%
Vitamin C 13.3mg 12%
Calcium 14.9mg 1%

* 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

  • 0.6
  • 1

Good Points

  • saturated fat free,
  • cholesterol free

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