Roasted Eggplant Dip Recipe Video
Summary
Ingredients
| Eggplant | 1 | |
| Zucchini | 2 | |
| Onion | 1⁄2 (Chopped) | |
| Garlic | 1 Clove (5 gm) | |
| Paprika | 1⁄2 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| Chicken broth | 1⁄3 Cup (5.33 tbs) | |
| Tomato | 1 | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 483 Calories from Fat 283
% Daily Value*
Total Fat 32 g49.4%
Saturated Fat 4.5 g22.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1239.6 mg51.6%
Total Carbohydrates 48 g16.1%
Dietary Fiber 20.1 g80.3%
Sugars 22.1 g
Protein 11 g22.7%
Vitamin A 65% Vitamin C 167.4%
Calcium 13.5% Iron 19.9%
*Based on a 2000 Calorie diet
Directions
1. Preheat oven to 450 degrees Fahrenheit.
2. Cover a cookie tray with aluminum foil.
MAKING:
3. Pour some olive oil oven the aluminum foil on the cookie tray.
4. Add 1 peeled and diced eggplant, 1 peeled and cubed zucchini, ½ chopped onion, 1 clove of garlic and a dash of olive oil.
5. Place in oven for 45 minutes.
6. In a blender, add 1/3 cup chicken broth, 1 tomato, ½ teaspoon paprika, ½ teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon olive oil and the roasted vegetables and blend.
7. Add more chicken stock if the mixture is not dry enough.
SERVING:
8. Pour the dip into a bowl and serve with chips, nachos or pita bread.
Editors Review
Roberto shows a quick and delicious eggplant dip which has a lovely roasted flavor to it. Best served with nachos this dip is perfect when friends come over or as a snack for kids. Watch and make some tonight.Chef
