Recipe courtesy of Food Network Kitchen
Eggplant Dip
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Directions

Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.

Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams

Photograph by Con Poulos

IDEAS YOU'LL LOVE

Taco Dip

Recipe courtesy of Food Network Kitchen

Eggplant Lasagna

Recipe courtesy of Danny Boome

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Eggplant Parmesan

Recipe courtesy of Juan-Carlos Cruz

Roasted Eggplant Caponata

Recipe courtesy of Ina Garten

Buffalo Chicken Dip

Recipe courtesy of Claire Robinson

Spinach Artichoke Dip

Recipe courtesy of Ree Drummond

White Bean Dip

Recipe courtesy of Food Network Kitchen

Buffalo Chicken Dip

Recipe courtesy of Rose Bleszcz

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking