Quick and Easy Low-Carb Eggplant Dip

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Average Rating: 5 | Rated By: 3 users

This dip is particularly smooth and creamy and always a tasty addition when entertaining. Eggplant is low in calories and carbs making this dip a favourite for diet savvy guests. Serve with fresh veggies and green olives, or with gluten-free crackers

Ingredients

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

  • Preheat oven to 400 F and line a baking sheet with 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 tablespoon of olive oil over medium heat, add onions and cook for 7 minutes or until soft
  • Add garlic, coriander and chili powder and stir to combine
  • Scoop out the flesh from the eggplant and place into a food processor, add onion mixture and lemon juice
  • Start the food processor and slowly add remaining olive oil. Blend until smooth
  • Generously season with salt and pepper.


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