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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

Middle Eastern Eggplant Dip

Source: dLife

A tangy, hummus-like dip with eggplant, pepper, and tomato.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	28.0

Total Carbs	4.0 g

Dietary Fiber	1.6 g

Sugars	1.9 g

Total Fat	1.3 g

Saturated Fat	0.2 g

Unsaturated Fat	0.2 g

Potassium	118.3 mg

Protein	0.6 g

Sodium	109.5 mg

Dietary Exchanges 1.3 Fat, 0.7 Vegetables,

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.
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Servings

Ingredients

4.5
4 1/2 cup fresh eggplant, cubed 1.0
1 cup chopped red bell peppers 1.0
1 cup fresh chopped red onion 1.0
1 tbsp olive oil 1.0
1 tsp garlic cloves, chopped 1.0
1 each cooking spray 1.0
1 tbsp tomato paste 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp black pepper

Directions

Preheat oven to 350°F.
Lightly coat 13" x 9" baking dish with cooking spray.
Add eggplant, pepper, onion, oil, and garlic. Gently toss to coat.
Bake 1 hour, or until vegetables are soft.
In blender or food processor, purée vegetables along with tomato paste, salt, and pepper until smooth.