Smoky eggplant dip
Reviewed by our expert panelServes: 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
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.
Photographer: iStockphoto.com
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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