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
- Cut the eggplant in half lengthwise.
- Bake, cut side down, on a greased cookie sheet at 400 degrees F for 60 minutes.
- As the eggplant cools, gently squeeze out the excess liquid.
- Use a spoon to scoop pulp from the skin; discard skin.
- Place the pulp in a bowl and mash with a fork.
- Using a garlic press, crush the garlic into the bowl.
- Add all of the other ingredients and blend well. Season to taste with salt and freshly ground pepper.
- Cover and chill for at least 2 hours before serving.
- Serve with pita crackers, endive leaves, sliced cucumber, or other vegetable dippers.
- 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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Contributors: Prab R. Tumpati, MD
