Eggplant and Garlic Dip

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A creamy eggplant dip that is great with some crackers or breadsticks.  I used a low carb tortilla as a flat bread and dipped away like it was my last meal.

This recipe had been on my list of things to make for a while and I kick myself for not trying it earlier.  It was just delicious and the Chief Taster tucked into it which was a surprise when I mentioned “eggplant”.   

This would also be a great accompaniment to grilled fish or meat.  Serve it as a side the next time you have a bbq.  If you are not afraid of a bit of garlic, add another clove!

A tip for buying eggplants.  Select the lighter one.  The heavier they are, the more filled with seeds they are and that’s what makes them bitter. 

This makes a large bowl so would happily serve 4 people who are not afraid to dip!

Eggplant & Garlic Dip

2016-07-13 21:19:01

Serves 4

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Ingredients

1. 2 eggplants
2. 3 tblspn olive oil
3. Juice of 1 lemon
4. 7oz greek yogurt
5. 2 garlic cloves, peeled and crushed
6. 1/4 tspn cumin
7. salt and pepper
8. 2-3 tblspns parsley finely chopped

Instructions

1. Pre-heat the oven to 190C/370F degrees.
2. Prick the skins of the eggplants with a fork and place on a baking tray.
3. Bake for 45 minutes until soft.
4. Cool, then cut the eggplants in half lengthways and remove flesh with a spoon.
5. Heat the olive oil in a frying pan on a medium heat and add the eggplant. Cook for 5 minutes until slightly golden.
6. Place the eggplant into a food processor and add the lemon juice. Blend until smooth.
7. Add the yoghurt, then the garlic and cumin. Season to taste.
8. Chill in the refridgerator for at least an hour.
9. Serve with the parsley and a dash of cumin on top.
10. Eat and enjoy!

Notes

1. Nutritional Info per 1/8th - 91 Calories, 6g Fat, 2g Protein, 8g Total Carbs, 2g Fibre, 6g Net Carbs

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