Eggplant Dip

This eggplant dip is low calorie, creamy and full of flavor, making it ideal for adding more vegetables to your day in a new and delicious way. Enjoy it with fresh veggies, toasted pita bread, or as a base for sandwiches and wraps.
Meal TypeAppetizerSide dishSnack 
Ingredients
Yield:
Yield
10 servings
  • 2 pounds eggplant (2 large or 3 medium)
  • 2 garlic cloves
  • 2 teaspoons olive oil
  • 1 ½ teaspoons lemon juice
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika powder
  • ¼ teaspoon salt
Image
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Directions
Prep: 25 min, Cook: 45 min, Total: 1 hr 10 min
  1. Preheat the oven to 400°F.
  2. Rinse the skin of the eggplants. Prick each eggplant all over with a fork to allow steam to escape while cooking.
  3. Place all eggplants on a baking tray. If they are large, bake for 60 minutes; for medium-sized eggplants, bake for 45 minutes. Turn the eggplants halfway through.
  4. With 20 minutes left, add the garlic cloves, unpeeled and wrapped in foil, to the tray with the eggplants.
  5. Let the eggplants and garlic cool for 15 minutes.
  6. In a food processor, add the oil, lemon juice, and spices.
  7. Peel the skin off each eggplant and garlic clove. Place the flesh of the eggplants and garlic in the food processor.
  8. Blend all ingredients until a creamy mixture forms.
  9. Serve warm or cold.

 

Substitutions 

- For a spicy kick, add a dash of cayenne pepper. 

- You can use fresh or bottled lemon juice. If bottled, ensure it’s 100% juice without added sugar. 

- Add other seasonings as you prefer.

Nutritional Information

32 calories 

6 g carbohydrates 

1.7 g fiber 

0 g added sugar 

0.6 g protein 

1.1 g total fat 

0.2 g saturated fat 

60 mg sodium 

86 mg potassium 

6 mg calcium