Side Dish

Curry eggplant Dip is for Side Dish.

Curry eggplant Dip takes 45 minutes to prepare.

Curry eggplant Dip takes 25 minutes to cook.

Curry eggplant Dip makes 2 servings.

The ingredients for Curry eggplant Dip are:

2 large eggplants cut slices and desalted.
1 tablespoon curry powder
olive oil cooking spray

Here is how you make Curry eggplant Dip:

1. cut eggplant into slices2. On a plate place paper towel and sprinkle salt.3. Lay slices of eggplant and sprinkle salt over them. This will bring out the bitter taste from the eggplants Leave for 20 mins.4. Perpare baking tray - line it with alfoil and spray it with olive oil cooking spray.sprinkle some curry powder and lay eggplants next to each other. Then spray the eggplant with oilve oil cooking spray and sprinkle the rest of the curry powder.5. Cut some more alfoil and over eggplants. Roll ends of alfoil together.6. Place in a preheated oven and bake for 20 minutes.7. Remove alfoil and make sure they are nice and soft. place in blender and blend into smppth paste.8. Serve on crackers or on seafood and meat.Great for dip dishes.Serving Size: makes 2 cupsNumber of Servings: 2Recipe submitted by SparkPeople user ELIANASRECIPES.

The nutritional information for Curry eggplant Dip is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 129.4

• Total Fat: 7.6 g
• Cholesterol: 0.0 mg
• Sodium: 8.5 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 6.8 g
• Protein: 2.7 g

The dietary needs meet for Curry eggplant Dip is Vegetarian