Baked Eggplant Dip

July 25, 2014

127

Vegan dip to go with chips, rice or crackers.

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

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