Name: Eggplant Salad Dip
Prep time: 30 min
Cook time: 35 min
Total time: 110 min
Ingredients: 1 large eggplant; salt and ground black pepper to taste; 4 tablespoons olive oil, divided; 0.33333334326744 cup chopped fresh parsley; 0.33333334326744 cup chopped fresh cilantro; 0.33333334326744 cup chopped fresh mint; 0.5 small red onion, minced; 2 cloves garlic, minced; 1 medium lemon, zested and juiced, divided; 1 tablespoon honey, or more to taste; 1 tablespoon red wine vinegar

Eggplant Salad Dip

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Makes for a delicious app at a party or an easy weekday lunch, also delicious as a side dish with grilled meats, chicken, or falafels. We love it so much we eat it by the spoonful! Always a hit, everyone asks for the recipe. Keeps well in the fridge, just leave out a few minutes before eating. Double the recipe if you want leftovers! Serve with crostini, pita chips, crackers, even soft French bread or pita.

Recipe by evel

Published on September 2, 2012

Prep Time:

30 mins

Cook Time:

35 mins

Additional Time:

45 mins

Total Time:

1 hrs 50 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 large eggplant
salt and ground black pepper to taste
4 tablespoons olive oil, divided
⅓ cup chopped fresh parsley
⅓ cup chopped fresh cilantro
⅓ cup chopped fresh mint
½ small red onion, minced
2 cloves garlic, minced
1 medium lemon, zested and juiced, divided
1 tablespoon honey, or more to taste
1 tablespoon red wine vinegar

Directions

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Slice eggplant in half lengthwise and score the flesh. Rub the flesh with salt and pepper and brush with 1 tablespoon olive oil. Place flesh down on the prepared baking sheet.
Bake in the preheated oven until it remains depressed when you poke the skin, 35 to 40 minutes. Remove from the oven and let rest for 15 minutes.
Use a fork to scrape the flesh away from the skins and into a large bowl. Add parsley, cilantro, mint, onion, garlic, and lemon zest.
Whisk remaining 3 tablespoons oil, lemon juice, honey, and vinegar together until just combined. Add to eggplant mixture and mix well. Season with salt and pepper and let rest 30 minutes before serving.

Nutrition Facts (per serving)

191	Calories
14g	Fat
19g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 191
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	10%
Sodium 10mg	0%
Total Carbohydrate 19g	7%
Dietary Fiber 7g	26%
Total Sugars 9g
Protein 3g
Vitamin C 33mg	166%
Calcium 49mg	4%
Iron 1mg	7%
Potassium 505mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.