Middle Eastern Eggplant Dip

Middle Eastern Eggplant Dip


4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
cup chopped red bell pepper
cup chopped red onion
tablespoon olive oil
garlic clove, chopped
 Cooking spray
tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Preheat oven to 350°.

Combine first 5 ingredients in a 13 x 9-inch baking dish coated with cooking spray; stir well to coat. Bake at 350° for 1 hour or until vegetables are tender. Cool slightly.

Place vegetables and remaining ingredients in a food processor; process until smooth.


1 1/4 cups (serving size: 2 tablespoons)

Nutritional Information

CALORIES 41(39% from fat); FAT 1.8g (sat 0.2g,mono 1.1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 121mg; FIBER 2.1g; IRON 0.5mg; CARBOHYDRATE 6.2g