Appetizers / Soups / Salads

Roasted Eggplant and Goat Cheese Dip is for Snack.

Roasted Eggplant and Goat Cheese Dip takes 10 minutes to prepare.

Roasted Eggplant and Goat Cheese Dip takes 60 minutes to cook.

Roasted Eggplant and Goat Cheese Dip makes 8 servings.

The ingredients for Roasted Eggplant and Goat Cheese Dip are:

6 cups chopped eggplant, skin on
1 cup chopped onion
2 oz soft goat cheese
2 oz nonfat cottage cheese
3 tbsp extra virgin olive oil, divided use
1/4 tsp cayenne pepper
coarse sea salt, ground black pepper

Here is how you make Roasted Eggplant and Goat Cheese Dip:

1. Mix onion and eggplant with 2 tbsp of olive oil and sea salt to taste. Roast on a parchment lined baking sheet at 400 degrees for about an hour2. Combine roasted veggies, goat cheese, cottage cheese, remaining olive oil, cayenne pepper, and black pepper in food processorBlend until smooth. You may want to add a little water to thin.3. Eat! Serve with crudite, crackers, pita chips, etc.*Other delicious add-ins -- roasted red peppers, raw bell peppers, garlic (raw or roasted)Number of Servings: 8Recipe submitted by SparkPeople user CELINEWC.

The nutritional information for Roasted Eggplant and Goat Cheese Dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 93.3

• Total Fat: 6.7 g
• Cholesterol: 3.8 mg
• Sodium: 29.4 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 1.9 g
• Protein: 3.4 g

The dietary needs meet for Roasted Eggplant and Goat Cheese Dip is Low Carb