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Eggplant and Pepper Dip

Eggplant and Pepper Dip

54 Ratings
54 Ratings
Recipe Image
bowl of Eggplant and Pepper Dip
Makes: 8 servings
Total Cost: $$$$

Vegetables are roasted in the oven and then put in the blender to create a creamy and delicious low-fat dip.

Ingredients

  • 1 eggplant
  • 2 red pepper
  • 1 onion (small)
  • 1/4 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/4 teaspoon salt

Directions

  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 the dip is baking, stir it a few times.
  9. When the eggplant is lightly browned and soft, take the dip out of the oven.
  10. Let the dip cool for at least 10 minutes.
  11. Put the dip the blender. Blend until smooth.
  12. Serve the dip cold or at room temperature.

Notes

Try this low-fat dip with cut vegetables, toast, or as a spread on sandwiches.

Learn more about:

Source:

Pennsylvania Nutrition Education Network (original recipe)
and SNAP4CT.org (photo)

Nutrition Information

Serving Size: 1/8 of recipe
Nutrients Amount
Total Calories 63
Total Fat 4 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 76 mg
Carbohydrates 7 g
Dietary Fiber 3 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 1 g
Vitamin D 0 mcg
Calcium 17 mg
Iron 1 mg
Potassium 247 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 63
Total Fat 4 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 2 g
Linoleic Acid 1 g
α-Linolenic Acid 0.2 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 7 g
Dietary Fiber 3 g
Total Sugars 4 g
Added Sugars included 0 g
Protein 1 g
Minerals
Calcium 17 mg
Potassium 247 mg
Sodium 76 mg
Copper 71 mcg
Iron 1 mg
Magnesium 16 mg
Phosphorus 29 mg
Selenium 0 mcg
Zinc 0 mg
Vitamins
Vitamin A 48 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mg
Vitamin C 41 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 11 mcg
Folate 32 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 7 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 1/4 cups

Write a review

Recipe was well received even though many of the clients have never eaten eggplant. Nice job!
05/25/11
Served on crackers at Farmer's Market program. Easy to fix, and transport for serving. This was also great added to cooked macaroni and sprinkled with parm. cheese.
10/05/09
Thought fresh herbs would taste better, but we actually preferred it with dried!
10/23/07
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MyPlate.gov is based on the Dietary Guidelines for Americans, 2020-2025