Mediterranean Roasted Eggplant Dip

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6
Calories 137 kcal
Ingredients
1 small eggplant about 8 ounces stem removed, peeled
1 cup chopped onion
4 garlic cloves
2 tablespoons olive oil
1 cup sour cream
2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
Optional topping: 2 tablespoons fresh chopped parsley
Instructions
Preheat oven to 400 degrees. Slice eggplant and place on a greased baking sheet.
Top with onion and garlic cloves.
Drizzle with oil and bake 40 minutes. Flip over after 20 minutes.
Allow to cool.
In a food processor add eggplant and pulse until desired consistency.
Transfer eggplant to a bowl and stir in the rest of the ingredients. Taste and adjust salt if needed,
Top with fresh parsley.
Recipe Notes

Weight Watchers PointsPlus: 4*

Nutrition Facts
Mediterranean Roasted Eggplant Dip
Amount Per Serving (1 g)
Calories 137
Calories from Fat 101
% Daily Value*
Fat 11.2g
17%
Saturated Fat 5.3g
33%
Cholesterol 27mg
9%
Sodium 210mg
9%
Carbohydrates 5.5g
2%
Fiber 0.9g
4%
Sugar 2.8g
3%
Protein 1.7g
3%
* Percent Daily Values are based on a 2000 calorie diet.