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    Home » Dips & Sauces

    Eggplant and Garlic Dip

    Published: Jul 14, 2016 · Updated: Apr 3, 2020 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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.

    eggplant & garlic dip

    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!

    eggplant & garlic dip

    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

    Angela Coleby
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    Servings 4

    Ingredients
      

    • 2 eggplants
    • 3 tblspn olive oil
    • Juice of 1 lemon
    • 7 oz greek yogurt
    • 2 garlic cloves peeled and crushed
    • ¼ tspn cumin
    • salt and pepper
    • 2-3 tblspns parsley finely chopped

    Instructions
     

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

    Notes

    Nutritional Info per ⅛th - 91 Calories, 6g Fat, 2g Protein, 8g Total Carbs, 2g Fibre, 6g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes
    eggplant & garlic dip

     

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    Reader Interactions

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      Recipe Rating




    1. Elaine @ foodbod

      July 14, 2016 at 1:14 pm

      Looks lovely! I always make mine with tahini, so using yoghurt instead is a nice change 🙂

      Reply
      • Angela Coleby

        July 14, 2016 at 1:33 pm

        Got to try this with tahini as well now!

        Reply
    2. Barbara Binstock

      July 14, 2016 at 11:00 am

      For non-dairy, substitute Tahina for yogurt.

      Reply
      • Angela Coleby

        July 14, 2016 at 11:06 am

        What a great idea! Thanks Barbara!!

        Reply
    3. Jane Widgery

      July 14, 2016 at 10:51 am

      We eat this all the time its delicious
      ,we call it Papa ganush...which was the name on the original recipe....i prepare lots of dips and have a dip feast.

      Reply
      • Angela Coleby

        July 14, 2016 at 10:57 am

        Good to hear! I love the idea of a dips feast! If you have a good recipe, please share!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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