Smoky eggplant dip
Serves: 8
Time to make: 25 mins
Total cost: $8.00 / $1.00 per serve
(at time of publication)
Ingredients
- 2 eggplants (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 coriander
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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.
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 81cal
-
Kilojoules 340kJ
-
Protein 2g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 3g
-
Dietary fibre 3g
-
Sodium 10mg
-
Calcium 40mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
