Eggplant and Red Pepper DipDips make it so much easier to eat your vegetables. It's even easier when the dip is made of them!
Makes: 8 servings Ingredients 1 large eggplant, peeled* & chopped 2 red bell peppers, chopped 1 small onion, chopped ¼ tsp garlic powder 2 Tbs vegetable oil 1 tsp dried oregano 1 tsp dried basil ¼ tsp salt Instructions
*Note: Use a vegetable peeler to easily remove the eggplant skin. Source: Pennsylvania Nutrition Education Program, Pennsylvania Nutrition Education Network Website Recipes |
Nutrition Information
Serving Size: 2 Tablespoons Calories: 60 Total Fat: 3.5g Saturated Fat: 0.5g Protein: 1g Sodium: 75mg Carbohydrates: 6g Added Sugar: 0g Fiber: 2g |