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Roasted Eggplant Dip
- RECIPE MAKES: 6
- PREP TIME: 10min
- COOK TIME: 30min
Method
Step 1
Pre-heat oven to 200°C. Lightly oil a baking tray.
Step 2
Slice eggplants in half, lengthwise, and place face-down on the tray. Bake 30min; until very tender. Cool until comfortable to handle.
Step 3
Scoop out eggplant pulp, discard skin. Place pulp into a blender or food processor, along with juice, onion powder, cumin and salt. Puree until smooth.
Step 4
Transfer to a serving dish, cover tightly and chill.
Step 5
Drizzle with olive oil and sprinkle with parsley and pepper if using. Serve with low protein crackers.
Ingredients
- Oil spray
- 2 medium sized eggplants
- ¼ cup fresh lemon juice
- 1 tsp each onion powder, cumin, salt
- Olive oil, for drizzling, optional
- fresh chopped parsley, optional
- Black pepper, optional
Table
