Recipe courtesy of Giada De Laurentiis
Recipe courtesy of Giada De Laurentiis
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Giada Entertains
Smoky Eggplant Dip
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 402 mg
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 181
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 402 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly.
- Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers.
