Eggplant dip

Eggplant dip

Eggplant at its yummiest. Slice, roast, and blend with olive oil, spices, and a touch of lemon. That's it! Try it as a low-carb dip for veggies or a topping for burgers and sandwiches. Terrific both ways!

Eggplant dip

Eggplant at its yummiest. Slice, roast, and blend with olive oil, spices, and a touch of lemon. That's it! Try it as a low-carb dip for veggies or a topping for burgers and sandwiches. Terrific both ways!
USMetric
6 servingservings

Ingredients

  • 20 oz. 600 g eggplant
  • ½ tsp ½ tsp ground cumin
  • ¼ cup 60 ml olive oil
  • 1 tbsp 1 tbsp lemon juice
  • 2 tbsp 2 tbsp (20 g) sesame seeds
  • salt and pepper

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat your oven to 400°F (200°C). Cut the eggplant lengthwise. Salt the cut surface and put the salty side upwards on a baking sheet lined with parchment paper.
  2. Bake for 30 minutes or until the eggplant is soft. Take it out and let it cool for a while. Peel off the skin and cut the eggplant into cubes.
  3. Place in a bowl with oil, lemon juice, pepper and cumin. Blend to a smooth consistency and season to taste. Set aside.
  4. Add a couple of tablespoons of sesame seeds to a hot and dry frying pan and toast for a minute or two, stirring often. Serve the dip in a bowl with the toasted seeds, sea salt and olive oil on top.

Tip!

Try it with our vegetarian halloumi cheese burger without bread. If you don't like cumin, try paprika!

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2 comments

  1. Barbara
    Since you changed your site I can't print anything on it. I don't have a problem with other sites except yours. Can you help me with this problem?

    Thank you
    Barbara

  2. Barbara
    Why can't I print anything from this site? Would you please let me know why.

    Thank you
    Barbara

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