Eggplant Dip Recipe

Name: Eggplant Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant, peeled; 2 medium onions; 1 large green pepper; 1 clove garlic; 1/3 c. chopped parsley; 1/4 c. olive oil; 1 tsp. salt; 1/8 tsp. freshly ground pepper; 1 Tbsp. Worcestershire sauce; 1 c. laban or 1/2 pt. container plain yogurt; 2 Tbsp. lemon juice; 1/2 (6 oz.) can tomato paste

Servings: persons

1 large eggplant, peeled
2 medium onions
1 large green pepper
1 clove garlic
1/3 c. chopped parsley
1/4 c. olive oil
1 tsp. salt
1/8 tsp. freshly ground pepper
1 Tbsp. Worcestershire sauce
1 c. laban or 1/2 pt. container plain yogurt
2 Tbsp. lemon juice
1/2 (6 oz.) can tomato paste

1
Chop finely the eggplant, onions, green pepper, garlic and parsley.
2
Heat olive oil in large skillet.
3
Add vegetables and saute over medium heat until they are translucent.
4
Stir occasionally to keep vegetables from sticking.
5
Lower heat and cook until vegetables are tender, stirring occasionally.
6
Cool to lukewarm.
7
Stir in remaining ingredients.
8
Chill and store in refrigerator until ready to serve.
9
Serve with sesame wafers. Makes 1 quart.

214

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large eggplant, peeled, 2 medium onions, 1 large green pepper, 1 clove garlic, and more.

Yes, Eggplant Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Eggplant Dip

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