Eggplant aubergine dip (recipe)

Eggplant aubergine dip (recipe)
Name	Eggplant (aubergine) dip
Ingredients	Eggplant • Garlic cloves • Soy sauce • Fresh tomato • Dried basil • Olive oil • Lemon juice • Green onions • Fresh parsley • Fresh basil
Cooktime (in hours)	1
Preptime (in hours)	0.333333333
Totaltime (in hours)	1.333333333
Keto friendliness	Keto friendly
Calories	68
Fat	4.7
Protein	1.3
Carbohydrate	6.5
Fiber	3.1
Net carbohydrates	3.4
Sugar	2.7
Saturated fat	0.7
Cholesterol (mg)	0
Sodium	32.1
Yield	3 cups of dip
Reviewaggregate

Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Eggplant aubergine dip (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

1. Cut the eggplant in half lengthwise.
2. Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
3. As the eggplant cools, gently squeeze out the excess liquid.
4. Use a spoon to scoop pulp from the skin; discard skin.
5. Place the pulp in a bowl and mash with a fork.
6. Using a garlic press, crush the garlic into the bowl.
7. Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
8. Cover and chill for at least 2 hours before serving.
9. Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
10. Also good with 1/4 cup yoghurt, a bit of toasted sesame oil, and red wine or balsamic vinegar added.
    
    Food tags
    Low Protein, Low Cholesterol, Healthy, Oven,

Eggplant aubergine dip (recipe) details

Time:
Prep Time in Hours and Mins:1H20M

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