Easy Roasted Eggplant Dip
This Easy Roasted Eggplant dip is the perfect healthy appetizer. It is naturally gluten free, vegan and low in calories, BUT that doesn't make it lacks flavor! This dip is made with roasted eggplant, fresh garlic, cumin and extra virgin olive oil. With the optional hint of chilli it is delicious and so easy to make. There is no tahini, no cream, no mayo and no yoghurt in this eggplant dip so it works really well for a party or pot luck.
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- 1 eggplant
- 1/2 garlic clove
- 1/2 tsp ground cumin
- 1/2 tsp chopped fresh chilli
- 1/4 - 1/2 tsp salt to taste
- 1 tsp extra virgin olive oil more more for garnish
Pre-heat the oven to the hottest setting.Place the eggplants onto a baking sheet and give the eggplants several stabs with a knife. You want to go into the centre but not completely through.
Put the eggplants into the oven and roast for 35-40 minutes until tender. Remove the eggplant from the oven and allow to cool slightly. Once you can handle them carefully scrap the flesh from the skin.
Use a fork to break down the eggplant flesh (alternatively you can whizz it in a food processor (see note 1)
Crush in the garlic clove and add it to the eggplant along with the cumin, chopped chilli and salt. (see note 2). Then mix together well with a fork.
Drizzle in your extra virgin olive oil then check your seasoning and add more salt to taste.
Serve immediately, or cover and refrigerate until needed. Ideally you want to allow it to reach room temperature before you serve it.
- If you want a very smooth dip, then you can use a food processor to turn the roasted eggplant into more of a cream. I prefer a chunky dip.
- This dish needs salt. I like to add a full 1/2 tsp plus a little more as I serve. But start with 1/4 of a teaspoon and taste you dip.
Calories: 40kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 262mg | Fiber: 3g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 3.4mg | Calcium: 10mg | Iron: 0.4mg