Creamy Eggplant Dip
Ingredients
The dip
-
3
medium-sized or 2 large
eggplant
-
2
tbsp
olive oil
-
4
cloves
garlic
-
1
juice of
lemon
-
2
tbsp
tahini
-
¼
cup
Greek yogurt
-
¼
cup
vegan or regular parmesan cheese
-
1
tbsp
garlic powder
-
1
tbsp
onion powder
-
1
tbsp
oregano
-
1
tsp
paprika
-
½
tsp
red chili flakes
-
2
tsp
sea salt
-
½
tsp
black pepper
For serving
-
to taste
crackers, veggies, or pita bread
Instructions
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Cut the eggplant into 1 ½ inch pieces and place them on the baking sheets. Brush with olive oil and bake for 30 minutes until golden and reduced in size.
- Allow the eggplant to cool, then squeeze out any moisture and set aside.
- In a food processor, combine all ingredients and add the eggplant last.
- Blend until smooth and serve with your choice of dippers.
Nutrition Facts (estimated)
Servings
4-6
Calories
130
Total fat
9.1g
Total carbohydrates
10.4g
Total protein
4.4g
Sodium
841.4mg
Cholesterol
3.9mg
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