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Roasted Eggplant Dip

Eggplant Dip

I love Mediterranean cuisine, especially the traditional dips and side dishes.  The problem is that most of these dips are heavy with garlic and definitely not Fodmap safe.  This version is absolutely delicious and garlic free.

Eggplants are rich in fiber, potassium, vitamin C and have many health benefits.

Standout Benefits:

-Support Heart Health

-Lower Blood Cholesterol

-Anti-Cancer Effects

-Low in Calories

Eggplant Dip Ingredients.

Eggplant Dip Ingredients.

Roasted Eggplant and Ingredients Ready to be Pureed.

Roasted Eggplant and Ingredients Ready to be Pureed.

Roasted Eggplant Dip

Print Recipe
Cooking Time: 25 minutes

Ingredients

  • 1 Large Eggplant
  • 1/4 Cup Fresh Parsley, finely chopped
  • 2 Tablespoons Peanut Butter or Sunflower Butter
  • 1 Whole Lemon, juiced
  • 4 Tablespoons Extra Virgin Olive Oil
  • Salt, to taste

Instructions

1

Preheat oven to 400 degrees.

2

Prick the eggplant all over with a fork and place on a lined baking sheet. Bake for 25 minutes, until skin begins to brown and blister.

3

Remove eggplant and set aside until cool enough to touch (about 15 minutes).

4

Halve the eggplant and scoop flesh out with a spoon.

5

In a food processor, add the eggplant flesh and remaining ingredients. Process until smooth.

6

Add more salt or lemon if needed.

Notes

Serve with your favorite crackers or vegetables! Refrigerate remaining dip in an air tight container for up to 5 days.Adapted by: Quiet Gut Cookbook

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