Serve this dip with Fiber Roll crackers or use as a spread in a low-carb wrap. This is a great complement to any protein, especially grilled chicken or steak.
Ingredients
- 908 grams or 2 eggplants, about 1 pound each
- 0.33 cup (85 grams) chopped roasted red peppers
- 0.33 cup (72 grams) extra virgin olive oil
- 0.33 cup (37 grams) pine nuts
- 2 tablespoons (30 grams) freshly squeezed lemon juice
- 1 tablespoon (17 grams) crumbled feta cheese
- Salt and pepper to taste
- garlic powder to taste
- fresh oregano to taste, reserve some to sprinkle on top
How to Make It
- Preheat the oven to 400°F. Slice the eggplants in half lengthwise. Place them on a foil lined rimmed baking sheet. Roast them uncovered for about one hour or until eggplants are very soft.
- Set eggplants aside until they are cool enough to handle. Scrape all of the cooked flesh out of the eggplant skins and place in a food processor. Discard the skins.
- To the food processor, add red peppers, olive oil, pine nuts, and lemon juice. Puree the mixture until smooth. Season with salt and pepper and add additional seasonings to your liking.
- Transfer the dip to a serving bowl and top with crumbled feta cheese and reserved oregano.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 68 kcal Calories from Fat: 56.34 kcal |
|
% Daily Value*
|
| Total Fat 6.26 g 18% |
Trans Fat 0.0 g |
carbohydrates 1.80 g 1% |
Protein 1.05 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |