5.0 from 3 votes
Eggplant Dip with Goat Cheese
Eggplant Dip is a simple and healthy appetizer flavored with roasted garlic, goat cheese and sea salt. And did I mention it's easy!
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr
Servings: 6
Calories: 72 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
- 1 eggplant
- 5-6 garlic cloves small bulb or 1/2 large bulb
- 1 teaspoon olive oil
- 3.5 ounce goat cheese Approximate.
- 1/2 teaspoon salt or to taste
Instructions
- Place the eggplant in a pan and roast at 350F. This will roast for about an hour until softand starting to shrivel.
- Slice the stem end off a half bulb or garlic and drizzle with olive oil. Wrap in aluminum foil and set into the oven with the eggplant about halfway through the roasting time.
- When the eggplant is soft and slightly shriveled, remove it (carefully--it will be hot) and slice in half. Scoop out the flesh and place in a food processor or blender.
- Remove the garlic cloves and squeeze the garlic out of the papery skins and into the food processor. Add the goat cheese and salt, then process until well blended. Taste and adjust salt as needed
- Serve warm.
Cup of Yum
Nutrition Information
Calories
72kcal
(4%)
Carbohydrates
5g
(2%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
0.2g
Monounsaturated Fat
1g
Cholesterol
8mg
(3%)
Sodium
257mg
(11%)
Potassium
189mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
189IU
(4%)
Vitamin C
2mg
(2%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 72
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 5g | 2% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 257mg | 11% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 189IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.