Eggplant and Pepper Dip

49 Ratings

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. Use a vegetable peeler to remove the peel from the eggplant.

2. Chop the eggplant into 1 inch cubes.

3. Chop the red peppers.

4. Peel and chop the onion.

5. Put all the ingredients in a large bowl. Stir together.

6. Spread the ingredients on a baking tray.

7. Bake at 400 degrees for 45 minutes. While the dip is baking, stir it a few times.

8. When the eggplant is lightly browned and soft, take the dip out of the oven.

9. Let the dip cool for at least 10 minutes.

10. Put the dip the blender. Blend until smooth.

11. Serve the dip cold or at room temperature.

Notes

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

Source:

Original recipe from - Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network.

Photo from SNAP4CT

Nutrition Information

Serving Size: 1/8 of recipe

Show Full Display Show Less

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 - data is not available

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 mcg
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

Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables

1 1/4 cups

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