Welcome!

Thank you for visiting Diabetic Foodie. Our mission is to eat diabetic-friendly, heart-healthy food that tastes great!
info@diabeticfoodie.com
Foodista Food Blog of the Day Badge
Member-Association of Food Bloggers

Roasted Eggplant and Onion Dip

Roasted Eggplan and Onion Dip

I’ll be the first one to admit that this Roasted Eggplant and Onion Dip is not the best looking appetizer I’ve ever seen. But, trust me, after one bite you won’t care what it looks like.

I made this on a Saturday afternoon for a snack. The Grillmaster was downstairs reading, so I took a sample of it to him with a few pita chips. When I saw him a few minutes later, he was licking the bowl. “Is there any more of this stuff?” he asked. I knew then that this recipe was a winner.

Roasting the eggplant, garlic and onions give this dip a smoky flavor that pairs perfectly with the Indian spices and cooling herbs. Garam masala is a blend of spices including cumin, coriander, nutmeg, cloves, cinnamon and pepper. If you can’t find a ready-made blend, you can make your own.

I used a combination of different eggplants I found at the farmers’ market – one purple, one purple and white and two long skinny purple ones. White eggplant, which is a little bit sweeter, would be amazing as well.

I’m not a huge eggplant fan, but I love this dip. It would be the perfect substitute for mayonnaise on a grilled vegetable sandwich.

Recipe

Adapted from Bon Appetit

3-4 small eggplants (about 1-1/4 pounds total), quartered lengthwise
3 tablespoons olive oil, divided
2 cups coarsely chopped onion
5 unpeeled garlic cloves
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
1/2 teaspoon garam masala
Kosher salt and freshly ground pepper
pita chips or fresh raw vegetables (carrots, pepper strips, etc.) for dipping

Preheat oven to 475°F.

In a large bowl, toss eggplant with 2 tablespoons olive oil. Place skin side down on baking sheet. In same bowl, toss onion and garlic cloves with remaining 1 tablespoon oil. Add onion and garlic to baking sheet with eggplant.

Roast vegetables until browned and soft, about 30 minutes. Remove skin from eggplant and discard. Place eggplant pulp, onions and peeled garlic in food processor. Purée until almost smooth.

Transfer mixture to bowl and stir in mint, cilantro and garam masala. Season to taste with salt and pepper.

Serve with pita chips or raw vegetables.

Makes 12 servings
Per serving (dip only): 52 calories, 4g fat (0g sat), 0mg cholesterol, 3mg sodium, 5g carb, 2g fiber, 2g sugar, 1g protein

Nutritional Analysis: This dip is very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Vitamin C and Manganese. (Source: nutritiondata.com)

Printer-friendly version Printer-friendly version

3 comments to Roasted Eggplant and Onion Dip

Leave a Reply

 

 

 

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>