Photo: Joseph Gonzalez
Indian Eggplant and Onion Dip with Pita Chips
8 ingredients
Makes about 12 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
282
Calories
5g
Protein
15g
Fat
35g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Pita Bread | 1 slice (30g) white | 79 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Peppermint | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pita bread rounds, cut horizontally in half, then cut into wedges
- 4 tablespoons olive oil, divided
- 1 1 1/4-pound eggplant, quartered lengthwise
- 2 1/2 cups chopped onions
- 2 unpeeled garlic cloves
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon garam masala
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes