Try this Roasted Pepper And Eggplant Dip recipe, or contribute your own.
Suggest a better descriptionMAKES 3 CUPS VEGAN Make two batches of this dip, one with red pepper and the other with green, to add festive color to your holiday appetizer table. Roast bell peppers over an open flame or broil, turning with tongs until charred all over, about 10 minutes. When the pepper is cool enough to handle, pull off charred skin. Remove stems, seeds and ribs, then chop peppers. Put eggplant into colander and sprinkle with a little water. Let stand for 30 minutes, then squeeze out as much moisture as possible. In large nonstick skillet, heat oil over medium-high heat. Add eggplant and garlic and cook, stirring often, until beginning to soften, about 5 minutes. Add green onions and oregano and cook, stirring often, until vegetables are soft, about 3 minutes. In food processor or blender, combine roasted peppers and eggplant mixture and process until almost smooth. Serve right away or cover and refrigerate until ready to use. Bring to room temperature before serving. (Dip will keep refrigerated up to 1 week.) PER 1/4 CUP SERVING: 30 CAL.; 1G PROT.; 1G TOTAL FAT (0 SAT. FAT); 5G CARB; 0 CHOL.; 2MG SOD.; 1G FIBER. By Kathleen
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Serving Size: 1 Serving (45g) | ||
Recipe Makes: 12 servings | ||
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Calories: 18 | ||
Calories from Fat: 4 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 115.7mg | 3 % | |
Total Carbohydrate 3.5g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 18
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