Eggplant And Red Pepper Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Eggplant | 1 | Servings | |
INGREDIENTS
| 1 | Eggplant | |
| 2 | Sweet red peppers | |
| 1/8 | c | Vinegar |
| 1 | t | May |
| Garlic | ||
| Black pepper |
INSTRUCTIONS
1997 Grill eggplant and red peppers until sort. Skin the peppers (the peel should come right off) and scoop out the eggplant meat. Put in the food processor, blender, or bowl and elbow grease, and puree with the vinegar, may, garlic and black pepper. Posted to recipelu-digest Volume 01 Number 232 by RecipeLu <recipelu@geocities.com> on Nov 09,
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 221
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 24.3mg
Potassium: 1707.6mg
Carbohydrates: 47g
Fiber: 20.2g
Sugar: 28.4g
Protein: 7.8g