Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Calories 137 kcal
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
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.
Weight Watchers PointsPlus: 4*
Mediterranean Roasted Eggplant Dip
Amount Per Serving (1 g)
Calories from Fat 101
% Daily Value*
Saturated Fat 5.3g
* Percent Daily Values are based on a 2000 calorie diet.