Nutritional Info

Nutrition Facts

Serving Size 1 (32g)

Calories 127
Calories from Fat 79 (62%)
Amount Per Serving %DIV
Total Fat 8.8g 14%
Saturated Fat 2g 10%
Monounsaturated Fat 5.6g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 5.9mg 2%
Sodium 110.7mg 5%
Potassium 41mg 1%
Total Carbohydrate 7.7g 3%
Dietary Fiber 0.3g 1%
Sugars 0.9g
Protein 3.2g 6%

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Recipe Description
Many dips for vegetables or toasts are made with butter, mayonnaise, or other high fat ingredients. This dip gets its creamy texture from roasted eggplant and good flavor from the mushroom, pine nuts and garlic, with just a small amount of extra virgin olive oil.
Prep time
20 min
Cook time
40 min
Ready In
1 hr

Ingredients

Serves Tool

Serves To:USMetric
1   large portobello mushroom, wiped or lightly rinsed and stemmed
1   large eggplant, about 1 pound
2 Tablespoon(T)  fresh flat feaf parsley, chopped
2 Tablespoon(T)  pine nuts, toasted
1 Clove(clv)  small garlic, minced
2 Tablespoon(T)  olive oil
1   salt, to taste
1 Pinch(pn)  black pepper, freshly ground, to taste

Preparation

Place a rack in the center of the oven. Preheat the oven to 450° F. Line a small baking pan with foil. Brush the mushroom lightly with oil. Place the mushroom and the eggplant in the pan. Pierce the eggplant skin in several places with a fork. Bake 20 minutes or until the mushroom is tender whcn pierced with a fork. Remove the mushroom. Turn the eggplant and cook 20 minutes more or until tender when pierced with a knife. Remove the eggplant from the oven. Let cool a little, then remove the eggplant stem and cut the eggplant in half lengthwise. Place it in a colander to drain and cool completely. Scoop out the eggplant flesh and discard the skin. Chop the eggplant and mushroom and place them in a large bowl. Stir in the parsley, pine nuts, garlic, oil, salt and pepper to taste. Scrape the mixture into a serving bowl. Serve with toasted bread or raw vegetables.

Additional notes

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