Show Subscription Form




Mediterranean Eggplant Dip Recipe
Mediterranean Eggplant Dip Recipe photo by Taste of Home

Mediterranean Eggplant Dip Recipe

Publisher Photo
I love Mediterranean food, and the flavors in this dip are so vibrant. We make our own mini sandwiches once this platter is complete. — Stacy Mullens, Gresham, Oregon
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 16 servings

Ingredients

  • 1 large eggplant (about 1-1/2 pounds), peeled
  • 1 small onion, coarsely chopped
  • 6 garlic cloves, peeled
  • 3 tablespoons olive oil
  • 2 cups (16 ounces) reduced-fat sour cream
  • 4 teaspoons lemon juice
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 10 drops liquid smoke, optional
  • Minced fresh parsley
  • Optional ingredients: Naan flatbread wedges or miniature pitas, cherry tomatoes, celery sticks, julienned red pepper, baby carrots and Greek olives

Nutritional Facts

1/4 cup (calculated without optional ingredients) equals 77 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 132 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. Preheat oven to 400°. Cut eggplant crosswise into 1-in. slices; place on a greased 15x10x1-in. baking pan. Top with onion and garlic cloves. Drizzle with oil.
  2. Roast 40-45 minutes or until eggplant is very soft, turning and stirring vegetables once. Cool slightly.
  3. Place eggplant mixture in a food processor; process until blended. Transfer to a large bowl; stir in sour cream, lemon juice, salt, pepper and, if desired, liquid smoke.
  4. Sprinkle with parsley. Serve with flatbread and vegetables as desired. Yield: 16 servings (1/4 cup dip each).
Originally published as Mediterranean Eggplant Dip in Taste of Home April/May 2014

Nutritional Facts

1/4 cup (calculated without optional ingredients) equals 77 calories, 5 g fat (2 g saturated fat), 10 mg cholesterol, 132 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Mediterranean Eggplant Dip

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 9, 2014

"I agree that this recipe calls for too much sour cream . I made this for a large crowd, so I doubled the amount of eggplant and other ingredients, but used only 8 oz sour cream for the whole dip, so the flavor of the roasted eggplant was not lost. It was delicious and made a huge quantity."

MY REVIEW
Reviewed Apr. 10, 2014

"It was good but I feel that 16 oz of sour cream was too much. I used a 12 oz container and still thought it was too much. I think next time I'll do around 8-10 oz"

MY REVIEW
Reviewed Mar. 29, 2014

"Loved, loved this!! Great on toasted pita. carrots & raw broccoli. Husband and daughter loved. Would also make a great filling for a sandwich or on bagels. Field Editor"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT