Healthy Eggplant Dip Recipe
Ingredients
- 1 eggplant
- 2 cloves garlic, crushed
- 2 small lemons, juiced
- 1/4 cup hulled tahini paste
- pinch ground cumin
- 1 tbs parsley, chopped
Method
- Preheat oven to 220 °C.
- Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft.
- Cool and spoon out the flesh, removing juices with a paper towel.
- Mash with garlic, salt, lemon juice, tahini and cumin.
- Spoon into a bowl and sprinkle with parsley. Refrigerate before serving.
Hints
The eggplant can be grilled whole on the barbecue, turning frequently until soft.The dip will keep for 2-3 days in the refrigerator.
Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.
Serving Suggestion: Serve on toasted pita or Lebanese bread, with vegetable crudites or mixed with cooked vegetables to fill pancakes or jacket potatoes.
Healthy tip!
Having a party? Serve vegie sticks and water crackers with salsa rather than high-fat chips and dips.
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 395 kJ | 341 kJ |
| 94 Cal | 82 Cal | |
| Protein | 3.4 g | 2.9 g |
| Fat, total | 6.6 g | 5.7 g |
| — saturated | 0.9 g | 0.8 g |
| Carbohydrate | 3.5 g | 3 g |
| — sugars | 3.3 g | 2.9 g |
| Sodium | 212 mg | 183 mg |
| Fibre | 4.2 g | 3.6 g |
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