Appetizers / Soups / Salads

Eggplant Dip is for Snack.

Eggplant Dip takes 15 minutes to prepare.

Eggplant Dip takes 60 minutes to cook.

Eggplant Dip makes 8 servings.

The ingredients for Eggplant Dip are:

1 1/2 eggplants, halved
olive oil cooking spray
1 Tbsp olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 1/2 large tomatoes, chopped
1/2 tsp paprika
1 Tbsp + 1/2 tsp lowfat plain yogurt
1 Tbsp + 1/2 tsp basil

Here is how you make Eggplant Dip:

8 - 1/2 cup servings.1. preheat over 350. Coat eggplant with cooking spray. Roast 1 hours.2. Scoop poulp into collander. Drain 1 hour. Puree pulp.3. Cook onions (medium heat) in oil - 5 minutes. Add garlic, cook 3 minutes. Add tomatoes + paprika, cook 3-5 minutes. Cool.4. Stir yogurt inot puree. Add onions-tomatoes-garlic. Add basil.5. Chill 30 minutes.Great dip recipe for crackers or veggies. We use it as a spread as well. Easy to adjust quanities to taste or to what you have on hand!Number of Servings: 8Recipe submitted by SparkPeople user PATTYCAKE61.

The nutritional information for Eggplant Dip is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 56.6

• Total Fat: 2.1 g
• Cholesterol: 0.4 mg
• Sodium: 11.3 mg
• Total Carbs: 9.0 g
• Dietary Fiber: 2.9 g
• Protein: 1.8 g

The dietary needs meet for Eggplant Dip is Low Fat