Try this Eggplant & Bell Pepper Dip on Toast recipe, or contribute your own.
Suggest a better description1. preheat oven to 375. Prick skins of eggplant and peppers with a fork and brush with 1T olive oil. Place on baking sheet and bake 45 minutes or until skins are turning black.
2. Place cooked vegetables in plastic bag for 15 minutes and let cool. When vegetables are cool, cut eggplant in half lengthwise, scoop flesh and discard skin. Cut flesh in large chunks. Remove and discard stem, core and seeds of bell pepper. Cut flesh into large pieces.
3. Heat remaining olive oil in skillet, add eggplant and bell pepper and cook for 5 minutes, add garlic and cook 30 seconds. Turn contests of skillet onto paper towels to drain and transfer for food processor. Add lemon rind and juice, chopped cilantro, paprika and S&P to taste. Process until speckled puree is formed.
4. Transfer puree to serving bowl, garnish with cilantro springs and accompany with bread.
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Serving Size: 1 Serving (243g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 142 | ||
Calories from Fat: 86 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.6g | 13 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 32mg | 1 % | |
Potassium 536mg | 14 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 6.9g | ||
Protein 2.5g | 4 % | |
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: 142
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