Spicy Eggplant Dip

This Spicy Eggplant Dip is a vibrant Moroccan appetizer that perfectly balances the smoky flavor of roasted eggplant with a kick of spices. It's a delightful and healthy addition to any meal, served warm or at room temperature with crusty bread or fresh vegetables.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Paprika - 1 teaspoon
• Cayenne pepper - 1/4 teaspoon (adjust to taste)
• Lemon juice - 1 tablespoon
• Salt - to taste
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern. Brush the cut sides with 1 tablespoon of olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side down, and roast in the oven for about 25-30 minutes, or until the flesh is tender and slightly charred.
4. Remove the eggplant from the oven and let it cool for a few minutes. Once cool enough to handle, scoop out the flesh into a bowl.
5. In a skillet over medium heat, add the remaining tablespoon of olive oil and sauté the minced garlic for 1-2 minutes until fragrant.
6. Add the roasted eggplant flesh to the skillet along with cumin, paprika, cayenne pepper, and lemon juice. Stir well and cook for an additional 5 minutes to blend the flavors.
7. Remove from heat and adjust seasoning with more salt or lemon juice if needed.
8. Transfer the dip to a serving bowl, garnish with chopped parsley, and serve warm or at room temperature.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 11 g
• Saturated Fat: 1 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants and vitamins, particularly vitamin C and vitamin E.
• High in dietary fiber, promoting digestive health.

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