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Mediterranean Roasted Eggplant Dip

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 137kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

  • 1 small eggplant about 8 ounces stem removed, peeled
  • 1 cup chopped onion
  • 4 garlic cloves
  • 2 tablespoons olive oil
  • 1 cup sour cream
  • 2 teaspoons lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • Optional topping: 2 tablespoons fresh chopped parsley

Instructions

  • Preheat oven to 400 degrees. Slice eggplant and place on a greased baking sheet.
  • Top with onion and garlic cloves.
  • Drizzle with oil and bake 40 minutes. Flip over after 20 minutes.
  • Allow to cool.
  • In a food processor add eggplant and pulse until desired consistency.
  • Transfer eggplant to a bowl and stir in the rest of the ingredients. Taste and adjust salt if needed,
  • Top with fresh parsley.

Notes

Weight Watchers PointsPlus: 4*

Nutrition

Serving: 1g | Calories: 137kcal | Carbohydrates: 5.5g | Protein: 1.7g | Fat: 11.2g | Saturated Fat: 5.3g | Cholesterol: 27mg | Sodium: 210mg | Fiber: 0.9g | Sugar: 2.8g