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Eggplant Dip Recipe
|Fresh parsley||1 Tablespoon, chopped|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Teaspoon, minced|
|Onion||1⁄4 Cup (4 tbs), minced|
|Black pepper||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 161 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.21 g1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.3 mg0.9%
Total Carbohydrates 40 g13.4%
Dietary Fiber 17.4 g69.4%
Sugars 14.5 g
Protein 6 g12.5%
Vitamin A 28.1% Vitamin C 120.2%
Calcium 9.1% Iron 14.3%
*Based on a 2000 Calorie diet
2. Peel eggplant and chop pulp.
3. Mix eggplant with lemon juice, onion, parsley, garlic, and black pepper.
Variation Delete lemon juice and substitute 2 teaspoons cider vinegar. Add 1/2 cup nonfat cottage cheese.
Delete garlic and add 1/4 teaspoon ground cumin in Step 3.
Use half lemon juice and half lime juice.
Add 1 jalaperio pepper, seeded and minced, 1 teaspoon ground cumin, 1/4 teaspoon ground cinnamon, and 1 teaspoon ground coriander.