Roasted Eggplant Dip With Thai Flavors
45 mins (prep 15, cooking 30)
8 ingredients
1.5 servings
Lime, cilantro, and chili paste impart a Thai sizzle to the natural richness of roasted eggplant. Enjoy this as a dip for thick strips of cucumber, green sweet pepper, carrots, or blanched broccoli, asparagus, or green beans. Or serve as a spread for crackers for toasted bread. From Real Vegetarian Thai by Nancie McDermott.

Categories:  <-60-mins , 3-steps-or-less , low-sat.-fat , thai , eggplant , low-carb , appetizer , low-in... , snack , time-to-make , asian , low-protein , low-fat , vegan , low-cholesterol , low-calorie , dip , easy , healthy , vegetarian , vegetable ,
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Serving Size (55.42 g)
Servings 1.5
Amount per Serving
Calories 60.54 Calories from Fat 5.94
% Daily Value *
Total Fat 0.66g 1.52%
Saturated Fat 0.24g 1.77%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 1042.13mg 65.13%
Total Carbohydrate 13.79g 6.9%
Dietary Fiber 0.54 g 3.23%
Sugars 12.09 g %
Protein 0.73g 2.19%
Vitamin A 77.11IU% Vitamin C 7.81mg%
Calcium 16.62mg% Iron 0.33mg%
*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, fresh cilantro