Jo Cooks · by Joanna Cismaru★ 4.8 (42)
Eggplant Dip (Salata de vinete)
NUTRITION · PER SERVING90M COOK
CAL 8%·PRO 6%
CARBS 19G47% OF CAL
8G FIBER0G ADDED12G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 10G54% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Romanian roasted eggplant dip made with just eggplant, oil, onion, and salt. Smoky, simple, and served with bread as a spread or dip.
starter⚙️ food processor🍪 sheet pan♨️ grill🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large eggplants
- ¼ cup sunflower oil (or any mildly flavored vegetable oil)
- ½ small onion (roughly chopped)
- ½ teaspoon salt (or to taste)
At a glance
PER SERVING · TIME 90M
CAL 8%·PRO 6%
CARBS 19G47% OF CAL
8G FIBER0G ADDED12G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 10G54% OF CAL
1G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 196mg
- Total sugar
- 12g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 763mg
- Calcium
- 40mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 196MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.