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
- 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)
- Heat oven to 350 degrees. Bake eggplants until soft, approximately 45 minutes.
- Set aside to cool.
- On the stove, heat the oil on medium heat then add red onion and garlic.
- Sauté lightly until the onion softens and wilts.
- Add in the ginger and cumin and cook another minute or two.
- Add in the tomatoes and the chilies and begin to cook this mixture to allow sauce to thicken.
- Peel eggplant and place in blender or food processor.
- Add the tomato spice mixture and pulse gently to just combine ingredients. Will be slightly chunky, not smooth.
- Stir in the cilantro.
- Can be served warm or cold.
Nutrition facts for 1/8 recipe: Calories 69g, Fat 4g, Carbohydrates 9,g Protein 2g