Eggplant (Aubergine) Dip

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Ingredients

3 cups eggplant (cubed)
1 onions (medium, chopped)
1/3 cups red bell pepper (finely chopped)
4 1/2 ounces sliced mushrooms (drained)
4 garlic cloves (minced)
1/3 cups olive oil (or 1/3 cup vegetable oil)
6 ounces olives (stuffed, drained and chopped)
6 ounces tomato paste
2 tablespoons red wine vinegar
1 1/2 teaspoons sugar
1 teaspoon salt
1/2 teaspoons dried oregano
hot pepper sauce
1 wedge tortilla chips
pita bread
Read Directions

NutritionView more

430Calories
Sodium83%DV2000mg
Fat48%DV31g
Protein14%DV7g
Carbs12%DV37g
Fiber36%DV9g

PER SERVING *

Calories430Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat4g20%
Trans Fat
Cholesterol
Sodium2000mg83%
Potassium1050mg30%
Protein7g14%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber9g36%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.