Position oven rack 6-inches from broiler. Preheat broiler on HIGH.
Recipe
Appetizer
Mediterranean Eggplant Dip
Primary Media
Author
Hy-Vee Dietitians
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Description
Roasted eggplant, feta cheese, and plenty of Mediterranean vegetables. What's not to love about this healthy dip?
Servings and Ingredients
Ingredients
Serves 7
| Quantity | Ingredient | Add |
|---|---|---|
| ½ medium eggplant | ||
| 1 tsp. garlic, minced | ||
| ½ c. Soiree traditional feta cheese, crumbled | ||
| ½ medium red bell pepper, seeded and chopped | ||
| ¼ red onion, chopped | ||
| ½ c. fresh spinach, chopped | ||
| 2 tbsp. Gustare Vita olive oil | ||
| 2 tbsp. Gustare Vita red wine vinegar | ||
| ¼ c. pitted Kalamata olives, chopped | ||
| 2 (14-oz. each) cans Hy-Vee quartered artichoke hearts, drained, rinsed, and chopped | ||
| ½ tsp. smoked paprika | ||
| Whole wheat pita chips, for serving | ||
| Additional vegetables, for serving |
Things To Grab
- Baking pan
- Large bowl
Directions
Pierce skin of eggplant with a fork to allow steam to escape. Place on a baking sheet and broil turning every 5 minutes or until skin is charred and a knife inserted near the stem of the eggplant goes in easily; about 15 to 20 minutes. Remove from oven and transfer to a cutting board; cool. Once cool enough to handle, cut into cubes.
Toss together garlic, feta, bell pepper, onion, spinach, olive oil, red wine vinegar, kalamata olives, artichoke hearts, paprika, and cooked eggplant in a large bowl.
Serve homemade eggplant dip with whole wheat pita chips or additional vegetables, if desired.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 10mg
- Sodium: 420mg
- Total Carbohydrates: 11g
- Protein: 5g
Daily Values
0%
Iron 10%
0%
Calcium 6%
0%
Vitamin D 0%
0%
Potassium 2%
Recipe Source:
OSFHealthCare.org