Greek eggplant dip (recipe)
| Greek eggplant dip (recipe) | |
|---|---|
| Name | Greek eggplant dip |
| Ingredients | Eggplants • Garlic cloves • Tomatoes • Fresh parsley • Fresh basil leaves • Olive oil • Red wine vinegar |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 1.333333333 |
| Keto friendliness | Keto friendly |
| Calories | 126 |
| Fat | 11.1 |
| Protein | 1.3 |
| Carbohydrate | 7 |
| Fiber | 3.6 |
| Net carbohydrates | 3.4 |
| Sugar | 3.1 |
| Saturated fat | 1.5 |
| Cholesterol (mg) | 0 |
| Sodium | 4.6 |
| Servings | 10 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Greek eggplant dip (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 375 8F Line a rimmed baking sheet with foil. Cut a slit on 2 sides of each eggplant and place on baking sheet. Bakeuntil eggplant is tender when pierced with a knife and skin has wrinkled, 45-60 minutes.
- When eggplants are cool enough to handle, cut in half lengthwise and scoop out pulp; discard skin. Place pulp in a blender with garlic, tomatoes, parsley, basil, olive oil and vinegar and blend at low speed until mostly smooth and thick. Season with salt and pepper.
- Cover and refrigerate dip until ready to use. Taste and adjust seasoning. Serve with pita wedges and sliced bell peppers, if desired
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Food tags
Greek, European, Low Protein, Vegan, Low Cholesterol,, Easy, From Scratch
Greek eggplant dip (recipe) details
Time:
Prep Time in Hours and Mins:1H20M
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Contributors: Prab R. Tumpati, MD
