Roasted Eggplant Dip

A complement to any Middle Eastern course. As an alternate to pita, try Middle Eastern lavosh bread

Author:Inspired by Vegetarian Times, 2002.08
Yield:2 1/2 cups
Prep time: 00:10
Cook time: 00:45
Cuisine:Middle Eastern


2 large eggplants
red bell peppers
1 tbsp. olive oil
1/4 cups fresh coriander, loosely packed
1 tbsp. fresh lime juice
 salt to taste
1/2 tsp. hot pepper sauce
1/2 cup low-fat sour cream or plain nonfat yogurt


  1. Preheat oven to 425 °F (210 °C).
  2. Prick eggplants and bell peppers several times with fork and rub with olive oil. Roast on baking tray for 30 to 45 minutes, or until soft.
  3. When cool enough to handle, peel and chop eggplants and seed and core bell peppers. Combine in blender with fresh coriander, lime juice and salt and pulse for 30 to 45 seconds, keeping mixture coarse-textured.
  4. Place in bowl and add hot pepper sauce and sour cream. Mix, adjust seasonings and chill for 1 hour before serving with toasted pita wedges.


Nutrition Facts

2 1/2 cups per recipe

Serving size 1 serving

Amount per serving
% Daily Value*
Total Fat 6g9%
Saturated Fat 2g10%
Trans Fat
Cholesterol 10mg3%
Sodium 45mg2%
Total Carbohydrate 25g8%
Dietary Fiber 8g32%
Total Sugars
Includes Added Sugars
Protein 4g

The % Daily Value (DV) tells you how much a nutrition in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.