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    You are in: Home / Low-cholesterol / Eggplant (Aubergine) Dip Recipe
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    Eggplant (Aubergine) Dip

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Julesong's Note:

    A bit like baba ghannouj, this eggplant dip is flavourful and tasty!

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    Ingredients:

    Serves: 6-8

    Yield:

    cups of ...

    Units: US | Metric

    Directions:

    1. 1
      Cut the eggplant in half lengthwise.
    2. 2
      Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
    3. 3
      As the eggplant cools, gently squeeze out the excess liquid.
    4. 4
      Use a spoon to scoop pulp from the skin; discard skin.
    5. 5
      Place the pulp in a bowl and mash with a fork.
    6. 6
      Using a garlic press, crush the garlic into the bowl.
    7. 7
      Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
    8. 8
      Cover and chill for at least 2 hours before serving.
    9. 9
      Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
    10. 10
      Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
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    Smokey Eggplant (Aubergine) Dip. Recipe by -Sylvie-

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    Nutritional Facts for Eggplant (Aubergine) Dip

    Serving Size: 1 (89 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 67.9
     
    Calories from Fat 42
    62%
    Total Fat 4.7 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 32.0 mg
    1%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.7 g
    10%
    Protein 1.2 g
    2%
    Detailed Nutrition Values About Nutrition Info

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