Middle Eastern Eggplant Dip Recipe

Published on
By : dLife Editors

A tangy dip of puréed roasted eggplant, pepper, and tomato, also known as baba ganoush

Summary

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Cook time: 1 Hour
Prep time: 10 Minutes
Idle time:
Level Easy
Servings: People
Unit:
74g
Carbs
0g
Sat. fat
2g
Fibers
110mg
Sodium
1g
Protein
28kcal
Calories
74g
Carbs
0g
Sat. fat
2g
Fibers
110mg
Sodium
1g
Protein
28kcal
Calories

Ingredients

  • Cooking Spray
  • 4 1/2 cups fresh peeled eggplant, cut into cubes
  • 1 cup chopped red bell peppers
  • 1 cup chopped red onion
  • 1 tbsp Olive Oil
  • 1 tsp fresh chopped garlic cloves
  • 1 tbsp Tomato Paste
  • 1/4 tsp salt
  • 1/4 tsp Black Pepper

Instructions

  1. Preheat oven to 350°F.
  2. Lightly coat 13" x 9" baking dish with cooking spray.
  3. Add eggplant, bell peppers, onion, oil, and garlic. Gently toss to coat.
  4. Bake 1 hour until vegetables are soft.
  5. In food processor fitted with steel blade, add roasted vegetables, tomato paste, salt, and pepper. Purée until smooth

Additional information

Nutrition Facts
Middle Eastern Eggplant Dip
Amount Per Serving
Calories 28
% Daily Value*
Sodium 110mg 5%
Total Carbohydrates 74g 25%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Middle Eastern Eggplant Dip
Amount Per Serving
Calories 28
% Daily Value*
Sodium 110mg 5%
Total Carbohydrates 74g 25%
Dietary Fiber 2g 8%
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

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