Eggplant and Pepper Dip

By Other
This dip is works wonderfully as an appetizer. Serve it with baked pita chips or whole grain crackers.

Save to Recipe Box

  • Prep Time:

Appetizers, Dips & Salsa

Serves: 8
Cups of Fruits & Vegetables per Serving: 1/4
Think Variety; Think Color: Red, White, Green, Blue


1     eggplant (large)
2     red pepper
1     onion (small)
1⁄4 tsp    garlic powder
2 Tbsp    vegetable oil
1 tsp    oregano
1 tsp    basil
1⁄4 tsp     salt


1. Use a vegetable peeler to remove the peel from the eggplant.

2. Chop the eggplant into 1 inch cubes.

3. Chop the red peppers.

4. Peel and chop the onion.

5. Put all the ingredients in a large bowl. Stir together.

6. Spread the ingredients on a baking tray.

7. Bake at 400 degrees for 45 minutes. While the dip is baking, stir it a few times.

8. When the eggplant is lightly browned and soft, take the dip out of the oven.

9. Let the dip cool for at least 10 minutes.

10. Put the dip the blender. Blend until smooth.

11. Serve the dip cold or at room temperature.

Nutritional Information

  • Calories:    60
  • Carbohydrates:    6g
  • Total Fat:    3.5g
  • Cholesterol:    0mg
  • Saturated Fat:   0g
  • Dietary Fiber:    3g
  • % of Calories from Fat:    5.3%
  • Sodium:    75 mg
  • Protein:    1g
  • Recipe Credit
  • Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.