Whenever I have friends over (or feel like a snack) I love whipping up healthy and delicious dips to serve. Eggplant (aka aubergine) is a veggie that is often overlooked (until recently I was guilty!). Yet it is super good for you (all that purple is good for something), and making your own dips not only saves you money, but also means you know exactly what you are serving.
The low down on Eggplant/aubergine
Nutrients include beta-carotene, folic acid, iron, phosphorus, and fibre. They are actually super low in fat, but unfortunately get a bad wrap as they are traditionally cooked in a load of oil (which isn’t necessary).
I actually hadn’t cooked with eggplant until recently (inspired by this recipe post written by the ever so clever Lauren at Britton Loves), but I always wanted to try it. Particularly given it is in season at the moment (well, it’s cheap in store so I am assuming it is).
So, to save you from further rambling, here is a tasty and healthy eggplant dip I love!
What you will need:
- Two eggplants, halved
- Himalayan sea salt
- 1 tablespoon natural peanut butter
- The juice of one whole lemon
- 1 clove crushed garlic
- Coriander for garnishing
What to do:
- Preheat your oven to 180 degrees and lie the halved eggplant flesh-side down on baking paper.
- Bake for approximately 30 minutes or until super soft to touch (the purple skin goes wrinkly when the inside is soft).
- Once cooked, scoop the flesh into a blender along with the lemon juice, garlic, peanut butter and garlic. Whiz on high until smooth.
- Season with salt and pepper to taste and then garnish with coriander before serving.
- I love to serve this dip with gluten free rice crackers, and it would also pair perfectly with veggie crudites.
I hope you enjoy this simple healthy eggplant dip 🙂