Eggplant and Pepper Dip
Vegetables are roasted in the oven and then put in the blender to create a creamy and delicious low-fat dip.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
64
Calories
1g
Protein
8g
Carbs
4g
Fat
3g
Fiber
4g
Sugar
77mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
eggplant
1 medium
red pepper
2 medium
onion
1 small
garlic powder
1/4 teaspoon
vegetable oil
2 tablespoons
oregano
1 teaspoon
dried basil
1 teaspoon
salt
1/4 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
Use a vegetable peeler to remove the peel from the eggplant.
- 3
Chop the eggplant into 1-inch cubes.
- 4
Chop the red peppers.
- 5
Peel and chop the onion.
- 6
Put all the ingredients in a large bowl. Stir together.
- 7
Spread the ingredients on a baking tray.
- 8
Bake at 400 °F for 45 minutes. While vegetables are baking, stir it a few times.
- 9
When the eggplant is lightly browned and soft, take the vegetables out of the oven.
- 10
Let cool for at least 10 minutes.
- 11
Put the dip the blender. Blend until smooth.
- 12
Serve the dip cold or at room temperature.
Source: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network (original recipe) and SNAP4CT.org (photo)
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