Food · Recipe

Indian Eggplant Dip Recipe, Vegan and Gluten Free

 

Need a party dish that everyone will love but still fits your diet? This eggplant dip is a winner every time. I have used this recipe dozens of times and it is always a smash hit. I always get asked for the recipe and never have left overs. You’ve been warned it’s highly addictive, but the good news is, it’s quite healthy! So dip away.

I typically serve it with parboiled veggies on the side but it would go well with rice crackers, gluten-free pita chips or bread if you so choose. You can adjust the number of peppers to add for your desired level of spiciness, I personally like it hot (3+) but accommodate your taste buds as desired.

The dip can be served warm, cold or room temperature which is also a bonus for parties, especially pot lucks.

Makes approximately 2 cups

Ingredients:

  • 2 Organic Eggplants, medium size
  • 1 Organic Red Onion, small, finely diced
  • 1-2 Tbsp Organic Extra Virgin Olive Oil
  • 1/2 Tbsp Organic Ginger, finely diced
  • 2-3 Cloves Organic Garlic, diced
  • 2 Organic Tomatoes, small, diced – Can use tomato paste for a richer flavor, ~ 3 tbsp
  • 2 Organic Green Chilis, minced
  • 3 Tbsp Organic Cilantro, minced
  • 1/2 Cumin
  • 1/2 Tsp Salt
  • Raw veggies for dipping (bell pepper, carrot, cucumber, squash, broccoli cauliflower. you can also parboil the veggies for a more tender bite)

Directions:

  1. Heat oven to 350 degrees. Bake eggplants until soft, approximately 45 minutes.
  2. Set aside to cool.
  3. On the stove, heat the oil on medium heat then add red onion and  garlic.
  4. Sauté lightly until the onion softens and wilts.
  5. Add in the ginger and cumin and cook another minute or two.
  6. Add in the tomatoes and the chilies and begin to cook this mixture to allow sauce to thicken.
  7. Peel eggplant and place in blender or food processor.
  8. Add the tomato spice mixture and pulse gently to just combine ingredients. Will be slightly chunky, not smooth.
  9. Stir in the cilantro.
  10. Can be served warm or cold.

Nutrition facts for 1/8 recipe: Calories 69g, Fat 4g, Carbohydrates 9,g Protein 2g

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