Middle Eastern Eggplant Dip

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"This dip, which is really low in calories, is delicious and takes no time to make. It's versatile, too - tastes great hot or cold. I like to serve it with pita bread." -CL Reader
1 1/4 cups (serving size: 2 tablespoons)


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4 1/2 cups (1-inch) cubed peeled eggplant (about 1 1/4 pounds)
1 cup chopped red bell pepper
1 cup chopped red onion
1 tablespoon olive oil
1 garlic clove, chopped
Cooking spray
1 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.

Created date

April 2004

Nutritional Information

Calories 41
Caloriesfromfat 39 %
Fat 1.8 g
Satfat 0.2 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 1 g
Carbohydrate 6.2 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 121 mg
Calcium 10 mg