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Eggplant and Pepper Dip

Name: Eggplant and Pepper Dip
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 1 medium eggplant; 2 medium red pepper; 1 small onion; 1/4 teaspoon garlic powder; 2 tablespoons vegetable oil; 1 teaspoon oregano; 1 teaspoon dried basil; 1/4 teaspoon salt

Vegetables are roasted in the oven and then put in the blender to create a creamy and delicious low-fat dip.

1 h 15 min8 人前

栄養成分（1食あたり）

1食あたりの値 · 1食分の量: 1/8 of recipe

カロリー

タンパク質

炭水化物

脂質

食物繊維

糖類

77mg

ナトリウム

飽和脂肪酸 1 g · コレステロール 0 mg

リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。

材料

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

作り方

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.

出典: USDA MyPlate Kitchen · Pennsylvania Nutrition Education Network (original recipe) and SNAP4CT.org (photo)

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