Eggplant Dip
Prep Time
15 minutes
Prep Notes
Choose organic ingredients to avoid chemicals and GMOs.
Cooking Time
40 minutes
Yields
4 servings
Ingredients
2 medium sized eggplants, 2 garlic cloves, 1/4 cup olive oil, juice of 1/2 a lemon, 1 Tbs fresh herbs (finely chopped), 1/2 tsp salt, ¼ tsp ground black pepper.
Directions
1. Preheat oven to 350°F/180°C.
2. Wash and cut eggplants in half from the top down. Brush some olive oil over the open faces.
3. Bake face down on a sheet with parchment paper until tender for about 30-40 mn.
4. Let them cool, scoop the flesh and discard the skin.
5. Place eggplant in a food processor with all the other ingredients and blend until smooth or smash with a fork.
6. Taste and adjust seasoning with salt, pepper and lemon juice before serving.
7. Serve chilled or at room temperature in a bowl with crackers or crunchy vegetables.
Notes
This dip is so creamy and tasty you won’t believe it! Make sure to make a large batch because it will be gone in no time. You can dip in crackers or vegetables. Makes a great side dish to take to parties or potlucks.
Gluten-free, Dairy-free, Paleo, Vegan, Vegetarian.
Credit
Alexandra Le Ny Health Coaching
