TURKISH-STYLE EGGPLANT DIP
Yield Portion Size
9 ea |
Eggplant, medium
|
3/4 cup |
Olive oil, divided
|
4-1/2 cups | |
6 ea |
Garlic cloves, peeled, minced
|
1 tbsp |
Salt
|
1 tbsp |
Ground allspice
|
1 tbsp |
Dried oregano
|
1-1/2 tsp |
Cayenne pepper
|
1-1/2 tsp |
Smoked paprika
|
6 tbsp |
Lemon juice
|
1 cup |
Fresh flat-leaf parsley, chopped
|
24 ea |
Flat bread pitas (8 inch), warmed, quartered
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 180 mg | 18% |
Carbohydrate | 57 g | 19% |
Total Fat | 10 g | 15% |
Iron | 3 mg | 16% |
Potassium | 198 mg | 0% |
Calories | 351 kcal | 18% |
Sodium | 820 mg | 34% |
Protein | 11 g | 21% |
Polyunsaturated Fat | 3 g | 15% |
Saturated Fat | 1 g | 4% |
Sugars | 5 g | 1% |
Dietary Fiber | 7 g | 28% |
Vitamin C | 16 mg | 26% |
Vitamin A | 460 iu | 9% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cut eggplants in half and pierce all over with fork tines; brush cut sides lightly with 1/4 cup olive oil.
-
Step 2
Grill on high heat for 30 minutes, turning until eggplants are charred on all sides.
-
Step 3
Scoop eggplant flesh into a large bowl; mash with a fork.
-
Step 4
Add Angela Mia® Diced Tomatoes in Juice, garlic, salt, allspice, oregano, cayenne pepper, paprika and lemon juice; stir until blended. Cool.
-
Step 5
To make ONE PORTION: Place 1/2 cup eggplant mixture in a serving dish. Drizzle with 1 teaspoon of oil; sprinkle with 2 teaspoons parsley.
-
Step 6
Serve with flat bread pita.
Discover how we can boost your business
Foodservice Capabilities Video
Learn more about Conagra Foodservice, your partner in culinary innovation.
watch nowOur Full Product Lineup
Discover everything Conagra Foodservice has to offer, including our newest products!
View Our 2023 CatalogCulinary Trends Newsletter
Spice up your takeout menu with some great ideas and insights on this month's Culinary Trends Newsletter.
Read more