For a healthy snack between meals, try this low-calorie dip made from delicious eggplant.
Eggplant Dip
By Published: April 1, 2012
- Yield: 3 Cups (48 tbsp) (1 Servings)
- Prep: 20 mins
- Cook: 60 mins
- Ready In: 1 hr 20 mins
Good for: Vegans, Vegetarians, Gluten free diets, Dairy free diets
Ingredients
- 1 lb Eggplants sliced and roasted
- 1/3 lb Red Onion (medium size) sliced and roasted
- 3 cloves Garlic, fresh crushed
- 4 tbsp Extra virgin olive oil
- 2 tbsp Lemon Juice
- 1 tbsp Cumin ground
- 1 tbsp Coriander ground
- 1 pinch Salt
- 1 pinch Cayenne Pepper
Instructions
- Brush eggplant and onions with olive oil. Place slices of eggplant and onion on a baking sheet and roast in 350C oven until soft but before turning golden (About 45min- 1 hour).
- Place cool eggplant and onion in a food processor and blend until pureed.
- Add –extra virgin olive oil, lemon juice, garlic, cumin, coriander, cayenne, and pepper- and pulse until well blended.
- Mixture should look smooth and creamy. Add salt to taste.
- Place smooth mixture in a bowl.
- Serve with fresh vegetables, rice crackers, or pita chips.
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