Smoky eggplant dip

Serves: 8

Time to make: 25 mins

Total cost: $8.00 / $1.00 per serve

(at time of publication)

Ingredients

2 eggplantaubergineXs (800g)
oil spray
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

Instructions

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.

Nutrition Info (per serve)

Kilojoules 340kJ

Calories 81cal

Protein 2g

Total fat 7g

–Saturated fat 1g

Carbohydrates 5g

–Sugars 3g

Dietary fibre 3g

Sodium 10mg

Calcium 40mg

Iron 0.5mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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.

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