Serving Size Half a pita and 2 tablespoons dip
|Amount Per Serving|
|Monounsaturated fat||2.5 g|
|Saturated fat||1 g|
|Total fat||5 g|
|Dietary fiber||12 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
This roasted eggplant dip is delicious with pita bread and raw veggies.
Spray cold grill with cooking spray. Heat one side of the grill to high. (Or move coals to one side of the grill.)
Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl.
Warm bread on grill for a few seconds on each side. Serve with dip.