Eggplant Dip (Edit recipe)

Head Shot:_trust_your_gut
  • 25 recipes
  • 21 followers
The best of the summer veggie and herb garden comes together in this versatile dip. It’s packed with flavor and is great on-top of bread, crackers, and even pasta. Make a larger batch with me and you’ll be set for the week!
10 minutes
20 minutes
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:23
Fat:1 g
Carbohydrates:4 g
Protein:0 g
Cholesterol:0 g
Sodium:129 mg
Fiber:0 g
Sugars:2 g
Calculated per serving.

Serves: 24

decrease servingsincrease servings

Ingredients

Get Ingredients with

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Add olive oil to a large frying pan.
  2. Sauté garlic and onion for one minute on medium high heat.
  3. Add eggplant and sauté for 2 minutes.
  4. Add celery and sauté for 2 minutes.
  5. Add bell pepper and sauté for 2 minutes .
  6. Add chopped tomato and tomato paste and sauté for 3 minutes.
  7. Add olives and coconut amino and sauté for 2 minutes.
  8. Add parsley and basil and sauté for 3 minutes.
  9. Season with garlic powder.
  10. Allow to cool to room temperature.
  11. Slice schar rolls (1/2 inch slices).
  12. Coat with olive oil on each side.
  13. Bake bread at 350 for 10 mins or until golden brown on each side.
  14. Spoon or dip eggplant on-top.

Add a Note

My Notes:

Add a Note

Never Miss a Bite

Get recipes delivered to your inbox every week

Leave a Reply