Gail’s Recipe Book

Roasted Eggplant Dip

Name: Roasted Eggplant Dip
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Eggplant
Ingredients: 2 medium eggplants; 1 tablespoon olive oil; 1/2 teaspoon salt (to taste); 2 teaspoons olive oil; 1 onion (finely diced); 3 cloves garlic (minced); 1 cup tomato sauce

Dip

Eggplant

Roasted

4 servings

portions

10 minutes

temps actif

1 hour 20 minutes

temps total

Commencer à Cuisiner

Ingrédients

2 medium eggplants

1 tablespoon olive oil

1/2 teaspoon salt (to taste)

2 teaspoons olive oil

1 onion (finely diced)

3 cloves garlic (minced)

1 cup tomato sauce

Instructions

Preheat oven to 425F (220C). Wash and cut the stem off the eggplant and cut it in half. Scoring your eggplant is optional.

Add a drizzle of olive oil on each half and a sprinkle of salt. Flip them upside down and bake until they are soft and a knife is inserted easily into the skin.

It should take 45-60 minutes, depending on the size of the eggplant. Remove it, let it cool, and then scoop out the flesh.

In a pan on the stove on medium-high heat sauté the onions in a touch of olive oil and once they are translucent stir in the garlic.

Add the eggplant and break it up with the spatula. Add salt to taste as well as the tomato sauce. Enjoy!

Nutrition

Taille de Portion

Calories

135 kcal

Lipides Totaux

6 g

Lipides Saturés

1 g

Lipides Insaturés

5 g

Acides Gras Trans

Cholestérol

Sodium

587 mg

Glucides Totaux

20 g

Fibres Diététiques

8 g

Sucres Totaux

11 g

Protéines

3 g