Roasted Eggplant Dip
| 6 |
30 |
211 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
25 min |
4
|
Serve with your favorite crackers or vegetables!
Ingredients
|
1 eggplant
|
Eggplant
(large)
|
|
1/4 cup
|
Parsley, fresh
(inely chopped)
|
|
2 tbsp
|
Sunflower seed butter
|
|
1 whole lemon(s)
|
Lemon juice
|
|
4 tbsp
|
Extra virgin olive oil
|
|
dash
|
Salt
(to taste)
|
Instructions
- Preheat oven to 400 degrees.
- Prick the eggplant all over with a fork and place on a lined baking sheet. Bake for 25 minutes, until the skin begins to brown and blister.
- Remove eggplant and set aside until cool enough to touch (about 15 minutes).
- Halve the eggplant and scoop flesh out with a spoon.
- In a food processor, add the eggplant flesh and remaining ingredients. Process until smooth.
- Add more salt or lemon if needed.
Nutrition Facts
Per Portion
Calories
211
Calories from fat
166
Calories from saturated fat
20.9
Total Fat
18.5 g
Saturated Fat
2.3 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.3 g
Monounsaturated Fat
13.2 g
Cholesterol
0
Sodium
5.4 mg
Potassium
389 mg
Total Carbohydrate
10.7 g
Dietary Fiber
4.7 g
Sugars
5.9 g
Protein
2.9 g
Dietary servings
Per Portion
| Meat Alternative |
0.3 |
| Vegetables |
3.2 |
Energy sources
Meal Type(s)
