Smoky Eggplant Dip

Smoky Eggplant Dip is a rich and flavorful vegan spread that captures the essence of American BBQ with its charred eggplant and spices. Perfect as a dip for veggies or pita, this dish is both satisfying and healthy.

Ingredients

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

Steps

1. Preheat your oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh in a diamond pattern. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt.
3. Place the eggplant halves cut side down on a baking sheet and roast in the oven for 25-30 minutes, or until the flesh is soft and the skin is wrinkled.
4. Remove the eggplant from the oven and let it cool for a few minutes. Then scoop out the flesh and place it in a mixing bowl.
5. Add the minced garlic, smoked paprika, cumin, lemon juice, black pepper, and the remaining tablespoon of olive oil to the bowl with the eggplant flesh.
6. Using a fork or a food processor, blend the ingredients until creamy but still slightly chunky for texture.
7. Taste and adjust seasoning if necessary, then stir in the chopped fresh parsley.
8. Serve the dip warm or at room temperature with pita bread, crackers, or fresh vegetables.

Nutrition

• Calories: 140
• Protein: 2 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health.

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