Free Healthy Recipe - Chunky Eggplant, Tomato & Garlic Dip

Dairy free, Gluten free, Low carbohydrate, Low fat, Low GI, Wheat Free

The texture is this dip makes a nice change from the numerous smooth dips available. If you make too much save for dinner the next night - it's delicious served over grilled lamb or white fish.

1 large eggplant, (approx 400g)
4 cloves garlic
pinch sea salt
1 tbsp olive oil
¼ bunch continental parsley, chopped
1 large vine-ripened tomato, peeled, deseeded and diced
extra pinch sea salt
½ tsp cumin seeds, dry roasted
½ tbsp lemon juice

Grill eggplant under griller, turning occasionally, until skin is blackened and insides are soft. Remove skin and dice insides. Drain any excess liquid from the eggplant.

Dry roast unpeeled garlic cloves over a medium heat for approximately 5 minutes or until soft. Squeeze out insides into a mortar and mash with the olive oil and sea salt.

Place all ingredients into a bowl and combine well.

Note: Eggplants belong to the nightshade family. Oriental medicine suggests that while sensitive and allergic individuals many react adversely to over consumption of eggplant, with symptoms including light headedness and the inability to concentrate, stressed individuals who concentration deeply at work and need to lighten up may benefit from eating more of it!

Makes 6 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 20 mins
Ready in: 30 mins

Suitable for:
Dinner, Entree, Lunch, Sauce/Condiment, Snack
See also:
Crispy Dipping Bread
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Nutritional Information - Per Serve
Kj 203 kj
Calories 49 kcal
Fat 3.3 g
Saturated Fat 0.4 g
Total Carbohydrate 2.5 g
Total Protein 1.2 g
Fibre 2.2 g

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