5 from 6 votes
Creamy Eggplant Dip
This creamy Eggplant Dip is packed with flavor from roasted eggplant, cumin, garlic, and fresh lemon. Yum!
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
2
cups or 8 servings (¼ cup each)
Calories:
486 kcal
Course:
Side Dish, Appetizer, Condiments, Snacks
Cuisine:
American
Ingredients
- 2 pcs eggplant about 2 lbs, medium
- ½ cup olive oil divided
- 1 pc lemon juiced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt or to taste
- parsley optional, fresh, for garnish
Instructions
- Preheat oven to 400 F, wash and slice eggplant lengthwise then lay cut-side down on a large baking sheet.
- Cook for 40 minutes, or until softened.
- Allow eggplant to cool, then carefully scoop out the insides from the skin. Add to a food processor or high speed blender along with half the oil, lemon juice, cumin, garlic powder, salt.
- Blend on high speed and once smooth carefully drizzle in the remaining olive oil and continue to blend until creamy and light
- Chill in the refrigerator, serve with veggies, crackers, etc
Cup of Yum
Nutrition Information
Calories
486kcal
(24%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
54g
(83%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
40g
(200%)
Sodium
585mg
(24%)
Potassium
39mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
13IU
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2 cups or 8 servings (¼ cup each)
Amount Per Serving
Calories 486
% Daily Value*
| Calories | 486kcal | 24% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 54g | 83% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 40g | 200% |
| Sodium | 585mg | 24% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.