Ingredients
1 eggplant
2 red pepper
1 onion (small)
1/4 teaspoon garlic powder
2 tablespoons vegetable oil
1 teaspoon oregano
1 teaspoon basil
1/4 teaspoon salt
Steps
Wash hands with soap and water.
Use a vegetable peeler to remove the peel from the eggplant.
Chop the eggplant into 1 inch cubes.
Chop the red peppers.
Peel and chop the onion.
Put all the ingredients in a large bowl. Stir together.
Spread the ingredients on a baking tray.
Bake at 400 °F for 45 minutes. While the dip is baking, stir it a few times.
When the eggplant is lightly browned and soft, take the dip out of the oven.
Let the dip cool for at least 10 minutes.
Put the dip the blender. Blend until smooth.
Serve the dip cold or at room temperature.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 63 |
| Total Fat | 4 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 76 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 1 g |
| Vitamin D | 0 mcg |
| Calcium | 17 mg |
| Iron | 1 mg |
| Potassium | 247 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Eggplant and Pepper Dip. Recipe source: Pennsylvania Nutrition Education Network (original recipe) and SNAP4CT.org (photo). Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.