Skip To Content
Home Recipes Browse Recipes Eggplant and Garlic Dip
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 61 g
(Approx. 30 Servings)
Amount Per Serving
Calories 35 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 45 mg 2%
Total Carbohydrate 5 g 2%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 2 g
Vitamin A 2% • Iron 2%
Vitamin C 15% • Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Eggplant and Garlic Dip

Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
30  People

Ingredients

Recipe makes 30 Servings

2 large purple eggplants
1 Tbsp H-E-B Extra Virgin Olive Oil
1/4 Tsp salt, divided use
1 lemon, juiced
2/3 cup(s) Chobani Greek Yogurt Nonfat Plain
15 Oz chickpeas, roasted with oil
1 Tsp ground cumin
1/4 Tsp black pepper, as needed to taste
1 Tbsp tahini
1/2 Tsp garlic, chopped
1 red bell pepper, cut into dip-size bites
1 green bell pepper, cut into dip-size bites
Check All
Uncheck All
Add to list

Instructions

1
Preheat oven to 375°F.
2
Line baking sheet with foil and set aside.
3
Slice eggplants in half long-wise and season with oil and pinch of salt.
4
Place eggplant on prepared baking sheet, skin side up, and bake 30 to 45 minutes or until very soft, cool for 10 minutes.
5
Once cool enough to handle, scoop flesh into a food processor.
6
Add lemon juice, yogurt, chickpeas, cumin, remaining salt, pepper, tahini and garlic.
7
Blend 15 to 20 seconds or until you reach the desired consistency.
8
Pour into a serving bowl, cover with plastic wrap, and chill 1 hour or until ready to serve.
9
Garnish dip with chopped parsley and serve with red and green bell pepper chunks.

Source:

Save recipe Save recipe  
Add to list Add to list View Lists
Email
Print Print