Italian · Lunch
Roasted Pepper and Eggplant Dip (Low-Calorie)
Roasted red pepper and eggplant pureed with tahini and olive oil, brightened with lemon juice and garlic. Baking the eggplant keeps fat low while retaining smoky sweetness. Served with fresh vegetable sticks, this Italian-style spread is smooth, tangy and lightly smoky.
$3
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
238Calories
6.1gProtein
13.9gFat
24.8gCarbs
10.9gSugar
9.8gFiber
330mgSodium
0mgChol
2.1gSat Fat
980mgPotassium
95mgCalcium
2.6mgIron
0mcgVitamin B12
145mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
low-carb
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Halve eggplant lengthwise, score flesh in crosshatch. Whole the bell pepper and garlic clove.
2
Roast
Place eggplant cut-side up with pepper and garlic on a lined tray at 425°F (220°C) for 30–35 minutes, turning pepper halfway, until eggplant flesh collapses and pepper skin blisters.
3
Cool
Transfer pepper to a bowl, cover with a plate, and steam for 10 minutes until skin loosens.
4
Blitz
Peel pepper and remove stem and seeds. Scoop eggplant flesh and squeeze garlic from skin. Combine with tahini, olive oil, lemon juice, cumin, paprika, and salt in a food processor; blend 30–45 seconds until smooth.
5
Plate
Spoon dip into a bowl, swirl surface, scatter parsley over top, and arrange vegetable sticks alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g eggplant
- 22 small red bell pepper (about 120g)
- 2 clove2 clove garlic
- 2 tbsp30g tahini
- 4 tsp20ml olive oil
- 2 tbsp30ml lemon juice
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp smoked paprika
- 2 pinch2 pinch salt
- fresh parsley for garnish
- 2 cupabout 120g mixed raw vegetable sticks
