It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Eggplant Dip

Source: dLife

Smooth and creamy eggplant dip.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	173.7

Total Carbs	11.5 g

Dietary Fiber	5.4 g

Sugars	5.6 g

Total Fat	14.7 g

Saturated Fat	2.1 g

Unsaturated Fat	2.3 g

Potassium	372.2 mg

Protein	1.7 g

Sodium	9.6 mg

Dietary Exchanges 14.7 Fat, 1.8 Vegetables, 0.0 Fruits,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings

Ingredients

1.0
1 each whole eggplant 1.0
1 tsp vegetable oil 1.0
1 each medium onions 2.0
2 tbsp fresh lemon juice 0.25
0 1/4 cup olive oil 1.0
1 pinch salt and pepper

Directions

Preheat oven to 450 degrees F. Lightly brush eggplant with the vegetable oil, then pierce the skin with a fork several times, about 1 inch apart. Place on baking sheet and bake until eggplant is soft and the skin is dark brown and caved in, about 1 hour.
Cut about an inch off the eggplant at the stem and throw out. Peel the skin of the eggplant by picking at an edge from the cut side and pull up. Skin should come off in strips easily.
Cut the eggplant in half lengthwise, then spoon out the seeds leaving as much of the flesh as possible. Cut each half of the eggplant in half again and remove whatever seeds are remaining. Let eggplant sit a few minutes once you have removed the seeds to let excess water out.
Place the eggplant in a bowl, mash with a spoon first, then whip until it is smooth and soft. Using the coarse side of a grater, grate the onion right into the bowl. As you grate the onion, liquid will come out; let that go into the bowl it is needed for seasoning.
Add in the lemon juice, mix well with a spoon until thoroughly mixed. Continue stirring and add in the olive oil in a thin stream. Season to taste with salt and pepper if you choose.