Roasted Eggplant Dip

This flavorful pureed vegetable dip makes a low-calorie appetizer when served with fresh veggies or whole grain crackers.

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Roasted Eggplant Dip

Serving size: 2 tablespoons
Yield: 2 cups Prep 15 mins Start to Finish 1 hr 15 mins


  • 1 1/2 eggplant
  • 1/4 cup  extra-virgin olive oil
  • 1 plum tomato, cored, seeded and finely chopped
  • 2 tablespoons  minced red onion
  • 2 tablespoons  chopped fresh flatleaf parsley, plus more for garnish
  • 2 teaspoons  red wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon  salt
  • 1/8 teaspoon  ground pepper


1. Heat broiler and place rack 6 inches from heat. Broil eggplant, turning occasionally, until charred, 25 to 30 minutes. Let stand until cool enough to handle. Peel, stem and cut into chunks; puree in a food processor. Transfer to a medium bowl and stir in oil, tomato, onion, parsley, vinegar, garlic, salt and pepper. (Can be stored in an airtight container in refrigerator up to 1 day. Serve at room temperature.) Garnish with parsley, if desired. Makes 2 cups.

Nutrition Facts

  • cal.(kcal)40,
  • Fat, total(g)4,
  • sat. fat(g)5,
  • carb.(g)2,
  • fiber(g)1,
  • pro.(g)1,
  • sodium(mg)147,
  • Percent Daily Values are based on a 2,000 calorie diet
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