Dip
July 25, 2014
Calories
148
Sodium
298mg
12% DV
Fat
12g
19% DV
Protein
1g
2% DV
Carbs
7g
2% DV
Fiber
3g
12% DV
Baked Eggplant Dip
49
Vegan dip to go with chips, rice or crackers.
2
2 cups eggplant, peeled and cut.
2 garlic cloves, chopped.
¼ teaspoon salt
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoons chopped green onions
2 garlic cloves, chopped.
¼ teaspoon salt
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoons chopped green onions
Preheat oven to 350 degrees Fahrenheit.
Put eggplant and garlic in a baking dish. Season with salt and lemon juice. Pour olive oil over and mix.
Bake 30 minutes or until soft.
Puree in a blender.
Top with green onions and serve.
Nutritions
Calories
148
Sodium
298mg
12% DV
Fat
12g
19% DV
Protein
1g
2% DV
Carbs
7g
2% DV
Fiber
3g
12% DV
PER SERVING *
% DAILY VALUE*
Fat
Saturated Fat
1g
9%
Polysaturated Fat
1g
8%
Monosaturated Fat
9g
59%
Cholesterol
1mg
0%
Sodium
298mg
12%
Potassium
232mg
6%
Protein
1g
2%
% DAILY VALUE*
Total Carbohydrate
Fiber
3g
12%
Sugar
2g
5%
Vitamin A
22IU
0%
Vitamin B6
0.28mg
14%
Vitamin C
7mg
11%
Calcium
18mg
1%
Iron
0.39mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
