Ingredients
Servings 6
- 1 large eggplant peeled and cut into 2 inch pieces
- 2 red peppers cut into 2 inch pieces
- 1 head of garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 kosher salt
- ¼ teaspoon freshly ground black pepper
- Garnish: parsley or chopped chives
Nutritional Facts
Nutrition Facts
Balsamic Pepper and Eggplant Dip
Amount per Serving
Calories
103
% Daily Value*
Fat
7
g
11
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Sodium
5
mg
0
%
Potassium
284
mg
8
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
1260
IU
25
%
Vitamin C
54
mg
65
%
Calcium
20
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 400°F.
- On a parchment lined baking sheet, spread eggplant and peppers and garlic cloves.
- Drizzle with olive oil and balsamic vinegar.
- Toss to ensure all the veggies are coated.
- Roast in the oven until slightly golden and charred (about 30 minutes).
- Remove from oven and cool.
- Place vegetables and garlic in a bowl.
- Add salt and pepper.
- With an immersion blender or a potato masher, puree until chunky or until desired consistency.
- Garnish with fresh parsley or chopped chives.
