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Baby spinach leaves with water droplets.

Eggplant Dip

When combined with simple seasonings, roasted eggplant makes a delectable dip or a sensational sandwich spread. Recipe source: Greater Chicago Food Depository

Prep Time: 15 minutes Total Time: 45 minutes Cook Time: 30 minutes Servings: 10
Ingredients Click the play button next to each ingredient for How-To Videos
  • 1 1/2 teaspoons Salt
  • 1 teaspoon Italian Seasoning
  • 1 teaspoon Lemon Juice
  • 2 tablespoons Cooking Oil
  • 1 Eggplant, roasted
  • 2 medium Onions, thinly sliced
  1. Preheat oven to 375⁰F.
  2. Cut eggplant in half from the top to bottom.  Place on a baking sheet and roast in the oven for 30 minutes.
  3. Heat oil in a frying pan over medium-high heat.  Add onions, decrease heat to low and cook until caramelized. (Note: Caramelizing means to slowly cook onions until the natural sugar is released.  The onions will turn golden brown when caramelized).  Remove from heat.
  4. Place eggplant, caramelized onions, lemon juice, salt and Italian seasoning in a food processor or blender and pulse for 2 minutes.
  5. Serve with vegetables or chips.
Nutrition Facts
Serving Size 1/10 of recipe % Daily Value
Calories 46
Fat 3 g 4%
Saturated Fat 0 g 0%
Cholesterol 0 mg 0%
Sodium 343 mg 15%
Total Carbohydrates 5 g 2%
Fiber 2 g 7%
Sugars 2 g
Protein 1 g 2%
Ingredient Nutrition Info

Eggplant is a good source of fiber, manganese and potassium.

Onions are a good source of vitamin C and vitamin B6.

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