Roasted Eggplant Dip

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.



Ingredients:

  • 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

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and broil them on a rimmed baking sheet, turning occasionally, until soft and charred, about 20 minutes at 230 C

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When cool, remove skin and stems and mash flesh. Season with salt and pepper

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Chop up the garlic, add some salt and mash it into a paste

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Grab now some healthy almond butter

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and add that to the bowl with the eggplant.

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Stir in lemon juice and serve with vegetables

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P.s this is best chilled for a few hours before serving it

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-Dani

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.