Healthy Eggplant Dip Recipes
GARLIC EGGPLANT DIP RECIPE
This garlic eggplant dip recipe is a good vegetable dip that is also healthy for you!
Provided by Karen Ciancio
Categories Appetizer
Time 45m
Number Of Ingredients 5
Steps:
- Preheat oven to 450ºF.
- Place whole eggplants in baking dish; bake for 40 minutes or until very soft, turning once. Remove from oven, cut in half and let stand until cool enough to handle. Scoop out pulp.
- In food processor, place eggplant pulp, onion, garlic, lemon juice and parsley. Process until smooth.
Nutrition Facts : Calories 49 kcal, Carbohydrate 12 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 5 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
EASY EGGPLANT DIP
Typically known as Baba Ganoush, this eggplant dip differs from the traditional version in that it's missing tahini (or ground sesame seeds). Despite its ho-hum looks, this eggplant dip will truly surprise and impress you with its delicious flavor and soft texture interspersed with some meaty eggplant bits. Serve it with your favorite veggies or pita, and turn any leftovers into a sandwich spread.
Provided by Adam Hickman
Time 45m
Yield Serves 8 (serving size: about 1/3 cup)
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-low. Stir together eggplants, garlic, lemon juice, honey, salt, paprika, cumin, and pepper in saucepan. Cover and cook, stirring occasionally, until eggplant is very tender, about 25 minutes. Remove from heat; cover and let stand 10 minutes. Uncover and mash any large pieces of eggplant with a potato masher or the back of a spoon. Transfer to a medium bowl, and sprinkle with parsley.
Nutrition Facts : Calories 134, Carbohydrate 9 g, Fat 11 g, Fiber 3 g, Protein 1 g, SaturatedFat 2 g, Sodium 244 mg, Sugar 5 g, UnsaturatedFat 9 g
EGGPLANT DIP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Grill 2 eggplants over medium-high heat, turning, until soft, 30 minutes. Cool, then scoop out and puree the flesh in a food processor with 1/2 teaspoon chopped garlic, 5 tablespoons olive oil, 1 1/2 tablespoons lemon juice, and salt. Top with olive oil and parsley and serve with flatbread and vegetables.
- Per serving (does not include flatbread and vegetables for serving): Calories 247; Total Fat 21 grams; Saturated Fat 3 grams; Protein 3 grams; Total Carbohydrate 16 grams; Sugar: 7 grams; Fiber 9 grams; Cholesterol 0 milligrams; Sodium 152 milligrams
Nutrition Facts : Calories 247 calorie, Fat 21 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 152 milligrams, Carbohydrate 16 grams, Fiber 9 grams, Protein 3 grams, Sugar 7 grams
HEALTHIER EGGPLANT PARMESAN II
I like this recipe because it is not fried and very tasty. I like to make it healthier by using whole wheat breadcrumbs and reducing the amount of fat. Also, by using mostly egg-whites instead of whole eggs I am able to reduce the cholesterol level.
Provided by MakeItHealthy
Categories Main Dish Recipes Vegetable Main Dish Recipes Eggplant Parmesan Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat together egg, egg whites, and water in a shallow bowl. Dip eggplant slices in egg, then bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven until fork tender, 7 to 10 minutes on each side.
- Spread spaghetti sauce to cover the bottom of a 9x13-inch baking dish. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with cheeses. Sprinkle basil on top.
- Bake in preheated oven until golden brown, about 35 minutes.
Nutrition Facts : Calories 424 calories, Carbohydrate 51.1 g, Cholesterol 58.6 mg, Fat 15.5 g, Fiber 12.7 g, Protein 22.4 g, SaturatedFat 7 g, Sodium 1301.6 mg, Sugar 21.2 g
HEALTHY EGGPLANT DIP
For easy entertaining or a healthy snack between meals, try this low-calorie dip made from hearty cooked eggplant. Just bake, puree, chill and serve! Originally from the Parade magazine from a February 1, 2009 Houston Chronicle. Serve with pita chips or crisp flatbread.
Provided by Leslie in Texas
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Put the eggplants on a baking sheet lined with foil, prick with a fork in several places,and roast 45 to 60 minutes, until soft and shriveled.
- Cool and halve eggplants; scrape the flesh into a food processor with the olive oil; puree.
- Add remaining ingredients and pulse just to combine.
- Spoon into a bowl, cover and chill several hours or overnight before serving.
Nutrition Facts : Calories 65.1, Fat 3.6, SaturatedFat 0.5, Sodium 3.2, Carbohydrate 9.2, Fiber 4.7, Sugar 3.1, Protein 1.5
CREAMY EGGPLANT DIP
An eggplant baked until tender is blended with a creamy mix of Neufchatel cheese, Dijon mustard and chopped peppers in this elegant, party-perfect dip.
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Pierce eggplant in several places with fork. Place on baking sheet sprayed with cooking spray. Bake 45 min. or until tender; cool slightly.
- Chop eggplant coarsely; place in food processor. Add Neufchatel and mustard; process until blended. (A few chunks may remain.) Spoon into large bowl. Stir in peppers and onions.
- Refrigerate 1 hour.
Nutrition Facts : Calories 25, Fat 1.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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