Eggplant (Or Aubergine) Dip
75 mins (prep 15, cooking 60)
13 ingredients
6-8 servings
NOT your classic baba ghanoosh but nonetheless a very tasty eggplant dip which I've adapted from a recipe in 'The Australian Women's Weekly's TAPAS antipasto mezze'. This dip tastes best if refrigerated overnight. The overnight refrigeration time has not been included in the cooking or preparation times. Because vegetable sizes will inevitably be variable, add the olive oil sparingly until you can see how much you need to achieve the right consistency.

Categories:  egyptian , african , australian , free-of... , equipment , <-4-hours , refrigerator , appetizer , south-west-pacific , potluck , time-to-make , egg-free , served-cold , dip , presentation , oven , lactose-free , vegetarian , to-go... , vegetable , picnic ,
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Serving Size (48.91 g)
Servings 6
Amount per Serving
Calories 212.43 Calories from Fat 106.47
% Daily Value *
Total Fat 11.83g 109.2%
Saturated Fat 1.76g 52.82%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 218.49mg 54.62%
Total Carbohydrate 22.43g 44.85%
Dietary Fiber 1.46 g 35.03%
Sugars 1.97 g %
Protein 4.2g 50.43%
Vitamin A 10.79IU% Vitamin C 1.96mg%
Calcium 64.98mg% Iron 2.06mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large eggplant, large, plain yogurt, fresh flat-leaf parsley, fresh ground black pepper, chopped walnuts