零食中等

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 份

营养成分（每份）

每份数值 · 每份分量: 1/8 of recipe

卡路里

蛋白质

碳水

脂肪

膳食纤维

糖

77mg

钠

饱和脂肪 1 g · 胆固醇 0 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

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

步骤

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.

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

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