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Roasted-Eggplant Dip with Greek Yogurt
MARTHA STEWART7Ingredients
105Minutes
250Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 eggplants (medium, about 2 pounds)
- 1 garlic clove (small, minced)
- freshly ground pepper
- coarse salt
- 1/2 cup extra-virgin olive oil (plus more for drizzling)
- 1/2 cup greek yogurt (plain full-fat)
- 1/4 cup fresh lemon juice (from 2 lemons)
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NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories250Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol<5mg1% |
| Sodium150mg6% |
| Potassium700mg20% |
| Protein4g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber9g36% |
| Sugars7g |
| Vitamin A2% |
| Vitamin C20% |
| Calcium6% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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