EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
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Mann Muun
[email protected]This dip is a bit too smoky for my taste.
jared the menjivar
[email protected]I'm not a big fan of eggplant, but this dip was surprisingly good.
joyce Nanteza
[email protected]I can't wait to try this recipe! It looks so good.
Hajra Haroon
[email protected]This dip is a great way to use up leftover eggplant.
Jeffrey Liddell
[email protected]I added a bit of chopped fresh cilantro to the dip and it was delicious.
sania bukhari
[email protected]This dip is so versatile. I've served it with pita chips, crackers, and vegetables.
mdShahab Uddin
[email protected]I love that this recipe uses roasted eggplant instead of fried. It makes the dip much healthier.
Leaviah Jones
[email protected]The instructions were easy to follow and the dip came out perfect.
Jacqui Davis
[email protected]I've made this dip a few times now and it's always a crowd-pleaser.
Md Jayed
[email protected]This eggplant dip was a hit at my last party! Everyone loved the creamy texture and smoky flavor.