Eggplant and Pepper Dip
Vegetables are roasted in the oven and then put in the blender to create a creamy and delicious low-fat dip.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 3.47 of 5 (55 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 medium eggplant
- 2 medium red pepper
- 1 small onion
- 1/4 teaspoon garlic powder
- 2 tablespoons vegetable oil
- 1 teaspoon oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- Use a vegetable peeler to remove the peel from the eggplant.
- Chop the eggplant into 1-inch cubes.
- Chop the red peppers.
- Peel and chop the onion.
- Put all the ingredients in a large bowl.
- Stir together.
- Spread the ingredients on a baking tray.
- Bake at 400 °F for 45 minutes.
- While vegetables are baking, stir it a few times.
- When the eggplant is lightly browned and soft, take the vegetables out of the oven.
- Let cool for at least 10 minutes.
- Put the dip the blender.
- Blend until smooth.
- Serve the dip cold or at room temperature.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 64.22 |
| Total Fat | 3.71 g |
| Saturated Fat | 0.53 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 7.69 g |
| Dietary Fiber | 2.72 g |
| Total Sugars | 4.29 g |
| Added Sugars included | 0 g |
| Protein | 1.16 g |
| Calcium | 20 mg |
| Potassium | 228 mg |
| Sodium | 76.85 mg |
| Copper | 0 mg |
| Iron | 1 mg |
| Magnesium | 16 mg |
| Phosphorus | 27 mg |
| Selenium | 0 mg |
| Zinc | 0 mg |
| Vitamin A | 43 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 52 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 21 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 7 mg |
Notes
Try this low-fat dip with cut vegetables, toast, or as a spread on sandwiches.
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Source
Recipe by: Pennsylvania Nutrition Education Network (original recipe) — and SNAP4CT.org (photo)
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/eggplant-and-pepper-dip. Federal works are public domain in the United States.