Smoky eggplant dip

Serves: 8

Time to make: 25 mins

Ingredients

More weights & measures

2 eggplantaubergineXs (800g)

spray oil

3 tablespoons olive oil

2 cloves garlic, crushed

½ lemon, juice

1 ripe tomato, diced

2 teaspoons Tuscan or Moroccan seasoning

3 tablespoons chopped fresh parsley or coriandercilantroX

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Instructions

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1 Pierce eggplants’ skin and spray with oil. Cook under a hot grill until skin is crispy and flesh collapses. When cool discard skin and chop flesh.

2 Mix flesh with olive oil, garlic and lemon juice. Use a stick blender or food processor to process until smooth. Add tomato, seasoning and parsley. Season to taste. Serve chilled.

Serving suggestion

Crackers and/or dippable veges such as spring onions, snow peas, cherry tomatoes, mini carrots celery sticks

Variations

Make it gluten free: Use gluten-free seasoning.

HFG tip

Once you have made up this dip, it is important to taste and then adjust the seasoning. Check seasoning again before serving.
This dip is best eaten within 4 hours of making.

Nutrition Info (per serve)

Calories 81 cal

Kilojoules 340 kJ

Protein 2 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 3 g

Dietary fibre 3 g

Sodium 10 mg

Calcium 40 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.