Appetizers / Soups / Salads

Roasted Eggplant Dip takes 30 minutes to prepare.

Roasted Eggplant Dip takes 30 minutes to cook.

Roasted Eggplant Dip makes 10 servings.

The ingredients for Roasted Eggplant Dip are:

1 large head garlic
1 eggplant (1-1 1/4 pounds), cut in half lengthwise
1 small onion, cut into 1/2-inch-thick slices
1 ripe tomato, cored, sliced in half and seeded
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Here is how you make Roasted Eggplant Dip:

Set oven racks at the two lowest levels; preheat to 450?F. Peel as much of the papery skin from the garlic as possible and wrap loosely in foil. Bake until the garlic is soft, 30 minutes. Let cool slightly.Meanwhile, coat a baking sheet with cooking spray. Place eggplant halves on the prepared baking sheet, cut-side down. Roast for 10 minutes. Add onion slices and tomato halves to the baking sheet and roast until all the vegetables are soft, 10 to 15 minutes longer. Let cool slightly.Separate the garlic cloves and squeeze the soft pulp into a medium bowl. Mash with the back of a spoon. Slip skins from the eggplant and tomatoes; coarsely chop. Finely chop the onion. Add the chopped vegetables to the garlic pulp and stir in the lemon juice, mint, oil, salt and pepper.Makes about 10 1/4 cup servingsNumber of Servings: 10Recipe submitted by SparkPeople user COCOH23.

The nutritional information for Roasted Eggplant Dip is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 33.5

• Total Fat: 0.7 g
• Cholesterol: 0.0 mg
• Sodium: 237.6 mg
• Total Carbs: 6.8 g
• Dietary Fiber: 1.9 g
• Protein: 1.2 g

The dietary needs meet for Roasted Eggplant Dip is Vegetarian