Making Thyme for Health · by Sarah Rotavera
Roasted Eggplant and White Bean Dip
NUTRITION · PER SERVING—
CAL 23%·PRO 25%
CARBS 39G35% OF CAL
13G FIBER0G ADDED8G INTRINSIC18G OTHER8G TOTAL SUGAR
FAT 30G60% OF CAL
2G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth dip of roasted eggplant and white beans with garlic, fresh herbs, lemon, and cumin. Earthy, creamy, and aromatic.
condimentmiddle eastern⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Making Thyme for Health →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 medium-size eggplant (diced into 1” cubes (approx. 2 cups))
- 1/4 cup + 2 tablespoons extra virgin olive oil (separated)
- 1 15 ounce can cannelini beans, drained and rinsed
- 2 garlic cloves
- 1/2 cup fresh parsley
- 8 mint leaves
- juice of 2 large lemons (approx. 1/3 cup)
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt (more or less, to taste)
- 1/4 teaspoon pepper
At a glance
PER SERVING
CAL 23%·PRO 25%
CARBS 39G35% OF CAL
13G FIBER0G ADDED8G INTRINSIC18G OTHER8G TOTAL SUGAR
FAT 30G60% OF CAL
2G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 634mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 768mg
- Calcium
- 144mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 634MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.