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Roasted Eggplant Dip
Source: dLife

A creamy eggplant/shallot dip served with pita wedges.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 32 servings
Amount Per Serving
Calories 47.5
Total Carbs 9.7 g
Dietary Fiber 3.3 g
Sugars 2.1 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.2 g
Potassium 194.9 mg
Protein 1.7 g
Sodium 82.0 mg
Dietary Exchanges
, 1 Vegetables , 1/2 Starch
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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1 lb  whole eggplant
3 each  large shallots
3 tbsp  lowfat plain yogurt
2 tbsp  fresh lemon juice
1 tbsp  olive oil
0.3333 cup  fresh chives
0 1/2 tsp  salt
0 1/4 tsp  black pepper
1 each  medium lemons
4 each  large whole wheat pitas
1 pinch  paprika
  1. Preheat oven to 400 degrees F.
  2. Poke holes in eggplant in several places. Lay eggplant and shallots on a foil covered baking sheet. Roast 20 minutes or until soft. Let rest until cooled and peel off skin.
  3. Using a food process or blender, puree eggplant, shallots, yogurt, lemon juice, and oil until smooth. Blend in chives, salt, and pepper. Pour dip into a serving bowl and top with lemon wedges and paprika. Serve with pita wedges.

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