This Roasted Eggplant Dip Is Healthy, Delicious, AND Easy to Make — the Perfect Trifecta!
For people who want or need to follow a specific dietary regime, there seem to be a million different options these days. Paleo, 5:2, keto, Whole30… there’s something for everyone. While I don’t follow a specific regime personally, I do like a challenge! So this time I came up with a healthy eggplant recipe which fits perfectly with the Whole30 plan. It’s super simple to make — just roasted eggplants blitzed up with a few other tasty ingredients — but it has tons of flavor, and the creamy texture is really irresistible. Plus, it can easily be adapted if you fancy mixing things up!
- 2 medium eggplants
- 2 roasted red peppers (from a jar)
- 1/2 Tablespoon tahini
- 1 Tablespoon lemon juice
- small bunch fresh basil
- black pepper
- 1 Tablespoon pumpkin seeds (to garnish)
- 1 Tablespoon extra virgin olive oil (optional)
1. Place the eggplants on a baking tray and prick each several times with a fork. Roast at 400 degrees Fahrenheit for around 45 minutes, turning halfway until the eggplant skins are crispy and wrinkled and the flesh is very soft. Set aside to cool.
2. When the eggplants are cool enough to handle, cut them in half and scoop out the flesh. Add this to a food processor along with the roasted red peppers, tahini, lemon juice, fresh basil, and some salt and pepper. Blitz thoroughly until smooth.
3. Serve the roasted eggplant dip slightly chilled, topped with the pumpkin seeds and a drizzle of extra virgin olive oil, if desired.
Place the eggplants on a baking tray, and prick each several times with a fork. Roast at 400 degrees Fahrenheit for around 45 minutes, turning halfway until the eggplant skins are crispy and wrinkled and the flesh is very soft. Set aside to cool.
When the eggplants are cool enough to handle, cut them in half and scoop out the flesh. If they’re properly cooked, the flesh will be very soft and should easily fall away from the skin.
Add the eggplant flesh to a food processor along with the roasted red peppers, tahini, lemon juice, fresh basil, and some salt and pepper. If you want to put your own spin on this recipe, you could use fresh parsley or cilantro instead, or add a pinch of cayenne pepper for some heat. Blitz thoroughly until smooth.
Serve the roasted eggplant dip slightly chilled, topped with the pumpkin seeds and a drizzle of extra virgin olive oil, if desired.
As you can see, this eggplant dip couldn’t be easier to make! Make a big batch over the weekend and serve it for lunches throughout the week with cucumber or carrot sticks for dipping. It’s a really healthy dish that packs a flavor punch.
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