Eggplant Dip Recipe
(makes ¾ cup or 3 servings)
1 small eggplant (1 pound or less)
1 garlic clove
1 tablespoon peanut butter (no sugar added)
salt to taste
Heat oven to 450F. Line a rimmed baking sheet with aluminum foil and slice your eggplant in half lengthwise. Place the white side down (purple side up) and poke with a fork. Cook for 20 minutes or until the skin is blackened.
Peel garlic and eggplant and add to food processor. Squeeze in lemon juice, peanut butter, and salt and blend until smooth.
For one serving = 69 calories, 3.0 g fat, 10.1 g carbohydrates, 4.1 g sugar, 2.9 g protein, 5.5 g fiber, 100 mg sodium, 2 Points+
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