Salt & Lavender · by Natasha★ 5.0 (2)
Roasted Eggplant Dip
NUTRITION · PER SERVING45M COOK
CAL 3%·PRO 3%
CARBS 8G49% OF CAL
3G FIBER0G ADDED5G INTRINSIC0G OTHER5G TOTAL SUGAR
FAT 4G53% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smooth, garlicky roasted eggplant dip infused with cumin and smoked paprika. Vegan and versatile, perfect with vegetables or crackers.
condimentmediterranean🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Salt & Lavender →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 large eggplant
- Olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- Juice of 1/2 lemon
- 2 cloves garlic (minced)
- Salt & pepper (to taste)
- 4 large leaves basil (torn (optional))
At a glance
PER SERVING · TIME 45M
CAL 3%·PRO 3%
CARBS 8G49% OF CAL
3G FIBER0G ADDED5G INTRINSIC0G OTHER5G TOTAL SUGAR
FAT 4G53% OF CAL
1G SAT3G 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
- 5m
- Cook
- 40m
- Sodium
- 195mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 292mg
- Calcium
- 17mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 195MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.