Roasted Eggplant Dip

  • Serves 8
  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • 400°F

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Ingredients

Adjust Servings:
Dip
1 medium eggplant (~ 1 1/2 lbs)
1 bulb garlic
1/2 teaspoon cumin powder
2 tablespoons fresh parsley chopped
1/8 teaspoon ground black pepper
2 tablespoons lemon juice
1 tablespoon olive oil
Tortilla Crisps
4 white flour tortillas (6 inches diameter)
1 tablespoon olive oil or cooking spray
1/2 teaspoon chili powder (optional)
1/2 teaspoon cumin powder (optional)

Nutrient Analysis

PER SERVING:

1/8 of recipe

4 crisps with 1/4 cup of dip


RENAL EXCHANGE:

1 Vegetable + 1 Starch


Calories
141Kcal
Protein
4g
Carbohydrates
23g
Fibre
4g
Total Fat
4g
Saturated Fat
0.6g
Cholesterol
0mg
Sodium
166mg
Potassium
263mg
Phosphorus
58mg

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Ingredients

  • Dip

  • Tortilla Crisps

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Preparation

1
Done

Preheat your conventional oven to 400°F.

2
Done

Cut the eggplant in half lengthwise and place the skin side facing up on a lined or non-stick baking sheet. Cut the tops off the garlic bulb. Wrap the garlic bulb in aluminum foil and place on the same baking sheet as the eggplant. Bake for 40 minutes or until eggplant and garlic both soften and become aromatic.

3
Done

Once the eggplant and garlic have been roasted and cooled, the dip can be made. Scoop out the softened eggplant from its skin and squeeze the garlic from the bulb into a mixing bowl or food processor. Add all other ingredients for the dip. Puree in a food processor or with a handheld blender.

4
Done

To make the tortilla crisps, preheat oven to 400°F. Cut each tortilla into eight wedges and spread them on a lined or non-stick baking tray. Brush the tortillas with olive oil (or spray with oil). Sprinkle them with a blend of chili powder and cumin if desired. Bake for approximately 8 minutes or until crispy.

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