Roasted Eggplant Dip
If you are looking for a healthy, tasty, versatile kind of dip or spread to replace cheese and high calories one, well this could be the perfect option for you.
This dip gets a light smoky flavor which gets better when sitting in your fridge for a couple of days. Try keeping it on hand to serve when friends drop by for a drink, or to add it to sandwiches.
- 2 small eggplants, pricked
- 1 clove garlic, minced
- 1 to 2 Tbsp fresh lemon juice
- Coarse salt and ground black pepper
- 1/4 cup almond butter
- Pinch red pepper flakes
- Extra-virgin olive oil, for drizzling
- Tomatoes and carrots, for dipping
Wash the eggplant
and broil them on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes at 230 C
When cool, remove skin and stems and mash flesh. Season with salt and pepper
Chop up the garlic, add some salt and mash it into a paste
Grab now some healthy almond butter
and add that to the bowl with the eggplant.
Stir in lemon juice and serve with vegetables
P.s this is best chilled for a few hours before serving it