Eggplant Dip Recipe


Submitted by liz5775

Makes 6 servings


Eggplant Dip

Ingredients
1 medium eggplant
3 garlic cloves, each cut into 3 to 4 lengthwise wedges
2 tablespoons tahini
3 teaspoons extra-virgin olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
Directions
Slit eggplant, put garlic cloves in slits, roast in oven at 425 for about 50 minutes. Scrape out guts and combine with the rest of ingredients in a food processor.
Categories

Appetizers

Nutrition Facts
Serving Size 93.2g
Amount Per Serving
Calories
72
Calories from Fat
45
% Daily Value*
Total Fat
5.0g
8%
Saturated Fat
0.7g
3%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
201mg
8%
Total Carbohydrates
6.5g
2%
Dietary Fiber
3.1g
12%
Sugars
2.0g
Protein
1.7g
Vitamin A 1% • Vitamin C 9%
Calcium 3% • Iron 3%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
B+ 		  Good points
  • No cholesterol
  • High in dietary fiber
  • High in vitamin C
    		•    Bad points
  • High in sodium
    		•
    Join Calorie Count - it's easy and free!
    CREATE FREE ACCOUNT
    Advertisement
    Advertisement
    Recent Activity
    New journal post
    by singing_girl 13:37
    New journal post so slow
    by sheryl461 13:36
    gatorlorraine added carolina968 as a friend
    gatorlorraine added dasjules as a friend