Eggplant Dip ~ Naturally Gluten Free

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


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


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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