Eggplant Dip

Ingredients

• 1 large eggplant
• 1 small onion, diced
• 2 medium cloves garlic, peeled and minced
• 4 plum tomatoes, cored and diced
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• ¼ cup coarsely chopped fresh basil
• 2 tablespoons coarsely chopped Italian parsley
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    127 calories; 7 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 2 grams protein; 590 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 375 degrees. Prick the eggplant with a fork. Place on a baking sheet and bake until soft, about 45 minutes. When cool, split in half and remove seeds. Scoop out the flesh and coarsely chop. Place in a bowl.
2. Stir the onion, garlic and tomatoes into the eggplant. Stir in the olive oil and lemon juice. Stir in basil, parsley, salt and pepper. Serve.

1 hour