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- Rustic Roasted Eggplant Dip with Fresh Herbs
- 3 Chinese or Japanese eggplants (slender variety)
- 1 sweet pepper, stemmed and seeded
- 3 T. extra virgin olive oil, divided
- 1/2 cup finely diced Roma tomatoes
- 3 Tbs. onion, minced
- 1-1/2 tsp. chopped fresh flat-leaf parsley
- 1 tsp. fresh lemon juice
- 1 tsp. red-wine vinegar
- 1/2 tsp. chopped fresh oregano or marjoram
- 1/2 tsp. chopped fresh thyme
- 1/2 tsp. chopped fresh basil
- 1 mint leaf, chopped
- 1 t. sea salt
- 1/2 t. ground pepper
View Full Recipe at Eliots Eats
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 596g | |
| Calories 258 | |
| Calories from Fat 129 | 50% |
| Total Fat 14.64g | 18% |
| Saturated Fat 2.09g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2343mg | 98% |
| Potassium 1267mg | 36% |
| Total Carbs 32.49g | 9% |
| Dietary Fiber 16.2g | 54% |
| Sugars 14.15g | 9% |
| Protein 5.75g | 9% |
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