Description
Serve with your favorite crackers or vegetables!
Ingredients
Scale
- 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
- Preheat oven to 400 degrees.
- Prick the eggplant all over with a fork and place on a lined baking sheet. Bake for 25 minutes, until the skin begins to brown and blister.
- Remove eggplant and set aside until cool enough to touch (about 15 minutes).
- Halve the eggplant and scoop flesh out with a spoon.
- In a food processor, add the eggplant flesh and remaining ingredients. Process until smooth.
- Add more salt or lemon if needed.
Notes
Refrigerate remaining dip in an airtight container for up to 5 days.
Keywords: fodmap snack, fodmap, snacks, dip, eggplant dip
