Eggplant Dip
Recipe courtesy of
Food Network Kitchen
From:
Food Network Magazine
- Total:
- 40 min
- Prep:
- 10 min
- Cook:
- 30 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 247 calorie
- Total Fat
- 21 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 0 milligrams
- Sodium
- 152 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 9 grams
- Protein
- 3 grams
- Sugar
- 7 grams
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
Recipe courtesy Food Network Magazine
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