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    Low Carb Eggplant Dip - Vegan Recipe - Diet Doctor

    Uploaded by

    ayelenroger
    Receta con berenjena

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Low Carb Eggplant Dip - Vegan Recipe - Diet Doctor

    Uploaded by

    ayelenroger
    3 views1 page
    Receta con berenjena

    Original Title

    Low Carb Eggplant Dip – Vegan Recipe — Diet Doctor

    Copyright

    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Receta con berenjena

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    3 views1 page

    Low Carb Eggplant Dip - Vegan Recipe - Diet Doctor

    Uploaded by

    ayelenroger
    Receta con berenjena

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    Free trial

        

    3g  35 m Easy

    Eggplant dip
    1 2 3 4 5

    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!

     Rate recipe

    US Metric 6 servings

    Ingredients
    600 g eggplant
    ½ tsp ground cumin
    60 ml olive oil
    1 tbsp lemon juice
    2 tbsp sesame seeds
    salt and pepper

    Add to shopping list

     Nutrition +

    By Anne Aobadia , photo by Emma


    Shevtzoff , nutritional review by
    Franziska Spritzler, RD, CDE
     Test kitchen

    DD+ MEMBERSHIP

    Franziska Spritzler, RD
    Registered Dietitian

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    Recipes › Condiments › Eggplant dip

    Instructions

    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!

    Ratings
    5 90%

    3
    10%

    0%
    4.9
    1 2 3 4 5
    2 0%
    10 ratings
    1 0%

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    Have you tried this


    recipe?
    What did you think? Please share your
    thoughts in the comment section below!

    3 comments
    Barbara 1
    February 23 2018
    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

    Barbara 2
    February 26 2018
    Why can't I print anything from this
    site? Would you please let me know
    why.

    Thank you
    Barbara

    Dawn 3
    August 25 2019
    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.

    Comment

    Leave a reply

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