Eggplant Dip ~ Naturally Gluten Free

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Average Rating: 5 | Rated By: 1 users

This dip is particularly smooth and creamy and always an excellent addition to any party. Eggplant is very low in calories and carbs making it a favourite for diet savvy guests

Ingredients

  • 1 eggplant, about 12 - 14 oz.
  • 1/3 cup extra virgin olive oil
  • 1 medium size onion, chopped
  • 3 garlic cloves, crushed
  • 1 tsp. organic, gluten free ground coriander
  • 1 tsp. organic, gluten free chili powder
  • Juice of one lemon
  • Sea salt and organic, gluten free freshly ground black pepper to taste
  • Instructions

  • Preheat oven to 400 F and line a baking sheet with aluminum foil
  • Cut eggplant in half lengthwise and brush with olive oil
  • Place skin side up on the prepared baking sheet and bake for 20 minutes
  • While the eggplant is baking, heat 1 tbsp. of the olive oil and add onions, sauté on low heat until soft, about 10 minutes
  • Add garlic, coriander and chili powder and cook until fragrant, about 2 minutes
  • Scoop the flesh out of the eggplant and put into a food processor, add in onion mix and lemon juice.
  • Start the food processor and slowly add in the balance of olive oil until it becomes a smooth mixture.
  • Generously season with salt and pepper.
  • This eggplant dip goes especially well with raw red pepper slices and large green olives


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