Lexi's Clean Kitchen · by Lexi★ 5.0 (2)
Roasted Eggplant Dip
NUTRITION · PER SERVING70M COOK
CAL 6%·PRO 4%
CARBS 12G44% OF CAL
4G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 7G57% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy roasted eggplant dip with tomato, garlic, and lemon. Earthy and healthy, serve with crackers or fresh vegetables for an appetizer or snack.
condiment⚙️ food processor🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Lexi's Clean Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 eggplant (diced)
- 1/2 cup fresh tomatoes (chopped)
- 1 onion (sliced)
- 3 garlic cloves (crushed)
- 2 tablespoon olive oil
- 1/2 teaspoon fine sea salt (more to taste)
- 1/2 teaspoon freshly ground pepper (more to taste)
- 1 teaspoon lemon juice (more to taste)
At a glance
PER SERVING · TIME 70M
CAL 6%·PRO 4%
CARBS 12G44% OF CAL
4G FIBER0G ADDED7G INTRINSIC1G OTHER7G TOTAL SUGAR
FAT 7G57% OF CAL
1G SAT6G 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
- 10m
- Cook
- 1h
- Sodium
- 298mg
- Total sugar
- 7g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 400mg
- Calcium
- 27mg
- Iron
- 0.18mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 298MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.