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

  • 113 lbs 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 sesame seeds
  • salt and pepper
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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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3 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

  3. Dawn
    Just made this and it is sooo good. Dipped cut celery and pork rinds in it. Will definitely make again. The only change I had made was instead of adding1/2 tsp of cumin or paprika, I added 1/2 tsp of both.

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