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Middle Eastern Eggplant Dip
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 1 hours
Difficulty: Easy

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
1/2 Fat , 1 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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4 1/2 cup  fresh eggplant, cubed
1 cup  chopped red bell peppers
1 cup  fresh chopped red onion
1 tbsp  olive oil
1 tsp  garlic cloves, chopped
1 each  cooking spray
1 tbsp  tomato paste
0 1/2 tsp  salt
0 1/4 tsp  black pepper
  1. Preheat oven to 350°F.
  2. Lightly coat 13" x 9" baking dish with cooking spray.
  3. Add eggplant, pepper, onion, oil, and garlic. Gently toss to coat.
  4. Bake 1 hour, or until vegetables are soft.
  5. In blender or food processor, purée vegetables along with tomato paste, salt, and pepper until smooth.

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