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Eggplant Dip for Mediterranean Diet

Eggplant, Onion and Red Pepper Dip

Christine Dutton
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 130 kcal

Ingredients
  

  • 2 eggplants, cut into small cubes
  • 3 tbsp. extra virgin olive oil
  • 1 tsp cumin
  • salt and pepper to taste
  • 1 tbsp. olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic
  • 1/2 red pepper, finely chopped
  • 3 tbsp. capers, rinsed and chopped
  • 2 tbsp. mint, chopped
  • 1 tbsp. chopped parsley
  • 1/2 tsp dried oregano
  • 3 tbsp. additional extra virgin olive oil

Instructions
 

  • Heat oven to 375. Mix together eggplant, olive oil, cumin and salt and pepper to taste. Roast for 10 minutes, stir, then roast for an additional 5 minutes.
  • Heat olive oil in frying pan and cook onion and red peppers until soft. Press garlic into the pan and cook for an additional two minutes.
  • Add eggplant, onion mix, capers, mint, parsley and oregano to a bowl and combine. Cover with the 3 Tbsp of olive oil.
  • Chill for at least 6 hours then bring back to room temperature to serve. Some great additions to this dish when plating include balsamic vinegar, shredded Parmesan cheese and parsley for garnish. We recommend that you serve this dish with good quality sourdough bread as an appetizer.

Nutrition

Calories: 130kcalCarbohydrates: 3gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 157mgPotassium: 80mgFiber: 1gSugar: 1gVitamin A: 559IUVitamin C: 15mgCalcium: 24mgIron: 1mg
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