Smoked Eggplant Dip

Smoked Eggplant Dip is a rich and creamy American side dish that boasts a smoky flavor profile, perfect for dipping or spreading. This Paleo-friendly recipe showcases the versatility of eggplant, enhanced with fresh herbs and spices.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Tahini - 2 tablespoons
• Lemon juice - 1 tablespoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 1 tablespoon, chopped

Steps

1. Preheat your grill or smoker to medium-high heat.
2. Pierce the eggplant several times with a fork to prevent it from bursting while cooking.
3. Place the eggplant on the grill and smoke for about 30-35 minutes, turning occasionally, until the skin is charred and the flesh is soft.
4. Remove the eggplant from the grill and let it cool for about 10 minutes.
5. Once cooled, cut the eggplant in half and scoop out the flesh into a mixing bowl.
6. Add the minced garlic, tahini, lemon juice, cumin, salt, and black pepper to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend the ingredients until smooth and creamy.
8. Drizzle in the olive oil while mixing to incorporate it into the dip.
9. Taste and adjust seasoning as necessary, then garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants, particularly nasunin, which may protect brain health.
• Good source of dietary fiber, promoting digestive health.

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