Snack

Eggplant vegetable dip is for Snack.

Eggplant vegetable dip takes several minutes to prepare.

Eggplant vegetable dip takes several minutes to cook.

Eggplant vegetable dip makes 5 servings.

The ingredients for Eggplant vegetable dip are:

* Cumin seed, 0.50 tsp (remove)
* Paprika, 0.50 tbsp (remove)
* Olive Oil, 1 1tsp (remove)
* Lemon juice, 0.50 fl oz (remove)
* Eggplant, fresh, 1 eggplant, peeled (yield from 1-1/4 lb) (remove)
* Garlic, 1 clove (remove)
* Peppers, sweet, red, fresh, 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) (remove)
* fat free plain yoghurt, 5 oz (remove)
* coriander leaves, fresh, 0.50 cup (remove)

Chop stems from eggplant and cut in half lengthwise. Do same with peppers and remove seeds and membrane. Brush with oil. Put under hot grill skin side up until black and charred. Take out red peppers and place in freezer bag. Turn eggplant over and cook gently until tender. Don't use ordinary plastic bag for peppers as it will melt. Seal the bag and leave to cool. When its cool you can peel the peppers easily. When eggplant is soft, scoop out flesh into food processor. Add the de-skinned peppers and all the other ingredients. Process until smooth.

Here is how you make Eggplant vegetable dip:

Makes 2 1/2 cupsNumber of Servings: 5Recipe submitted by SparkPeople user TIGGYWINKLE1.

The nutritional information for Eggplant vegetable dip is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 59.1

• Total Fat: 1.3 g
• Cholesterol: 0.6 mg
• Sodium: 23.0 mg
• Total Carbs: 10.7 g
• Dietary Fiber: 3.3 g
• Protein: 2.5 g

The dietary needs meet for Eggplant vegetable dip is Low Fat