Savory Eggplant Dip

The heart-healthy benefits of eggplant don’t end with limiting cholesterol. The wonderful benefits of eggplants are primarily derived from its vitamin, mineral, and nutrient content (vitamin C, vitamin K, vitamin B6, thiamin, niacin, magnesium, phosphorous, copper, dietary fiber…etc.).

Savory Eggplant Dip

Total Time: 1 hour, 10 minutes

Serving Size: 8

Calories per serving: 125.86

Fat per serving: 13.54g 21%

Saturated fat per serving: 1.88g 9%

Carbs per serving: 1.34g <1%

Protein per serving: 0.24g <1%

Fiber per serving: 0.38g 2%

Sugar per serving: 0.52g

Sodium per serving: 1.36mg <1%


  • 2 large eggplants
  • 3/4 cup extra-virgin olive oil
  • 1 green bell pepper, roughly chopped
  • 1 hot pepper, stemmed, seeded, and roughly chopped
  • 1 cup flat-leaf parsley leaves
  • 2 Tbs red wine vinegar
  • 4 cloves garlic, minced
  • 2 pinches salt and freshly ground black pepper, to taste


  1. Grill eggplants, turning, until charred and soft, 18 to 20 minutes. Let cool.
  2. Peel eggplants; scoop out seeds. Chop eggplants; drain in strainer for 30 minutes.
  3. Heat 1 cup oil in a skillet over medium-high heat. Add peppers; cook for 10 minutes. Add hot pepper and continue cooking until golden brown, about 5 minutes.
  4. Transfer to bowl of food processor along with reserved eggplant, remaining oil, parsley, vinegar, and garlic. Process until slightly chunky.
  5. Season with salt and pepper to taste.
  6. Serve with pita, vegetables or meat.
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