Quick and Easy Low-Carb Eggplant Dip
Prep Time 10 Minutes Difficulty Easy Cook Time 20 Minutes Serves 1 1/2 cups
This Low-Carb Eggplant Dip is particularly smooth and creamy and always popular when entertaining. Best of all, this plant based dip is healthy! Using only heart-healthy olive oil for fats, eggplant, fresh lemon juice, onion and garlic with a blend of spices. A perfect low-carb dip for any occasion.
How to make the best vegan eggplant dip?
You will need an eggplant, good quality olive oil, onion, garlic and fresh lemon juice with zest.
The two spices that make this low-carb eggplant dip exceptional are coriander and chilli powder. Both of these spices complement the eggplant and add delicious flavour.
First, cut the eggplant in half and brush with olive oil. Next, place the eggplant on a baking sheet, skin side up, and roast for about 20 minutes. The eggplant should be soft when you insert a fork into it.
While the eggplant is roasting, saute the onions in olive oil until soft. Add the garlic and spices and mix to combine.
Once the eggplant is soft, scoop out the flash and add it to the food processor with the onion mixture and fresh lemon juice with zest.
Process until you reach desired consistency adding remaining olive oil. Generously season with salt and pepper, and the low-carb eggplant dip is ready to serve with veggies, olives or over a toasted gluten-free French bread.
I often bake gluten-free Italian bread when I make this vegan dip and dip thick slices of the bread into the dip. YUM!
This vegan eggplant dip is low in calories and carbs, making this dip a favourite for diet-savvy guests.
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Good recipe Except… I had a devil of a time scooping out the shell. Next time I will try peeling it first and bathing both sides with oil before baking. Will monitor and maybe flip half through.
Thank you for the tip Connie