Eggplant (Aubergine) Dip

  • Ingredients 15 Count
  • Nutrition 430 Calories
  • Directions 60 Minutes

3 servings

Ingredients

imperial units us metric
  • 3 cups eggplant (cubed)
  • 1 onion (medium, chopped)
  • 1/3 cup red bell pepper (finely chopped)
  • 41/2 ozs sliced mushrooms (drained)
  • 4 garlic cloves (minced)
  • 1/3 cup olive oil (or 1/3 cup vegetable oil)
  • 6 ozs olives (stuffed, drained and chopped)
  • 6 ozs tomato paste
  • 2 tbsps red wine vinegar
  • 11/2 tsps sugar
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • hot pepper sauce
  • 1 wedge tortilla chips
  • pita bread

Directions

BPrep Time20 min

BTotal Time1 hr

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Nutrition Facts

Amount Per Serving
Calories 430 Calories from Fat 280
% Daily Value *
Total Fat 31g 48%
Saturated Fat 4g 20%
Trans Fat
Cholesterol 0%
Sodium 1990mg 83%
Potassium 1050mg 30%
Total Carbohydrate 37g 12%
Dietary Fiber 9g 36%
Sugars 14g
Protein 7g
Vitamin A 35%
Vitamin C 80%
Calcium 10%
Iron 25%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

salty
savory
sour
bitter
sweet
spicy

Recipe Tags

Comments

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