Sunday, April 3, 2016

Asia Eggplant Dip

If you love Baba Ghanoush you might now want to hear that most store bought prepared Baba can be loaded with fat and calories. Now you know I’m not afraid to eat fat (hello nut butter!) but the kind of fat you will find in these dips doesn't typically land in the 'good fat' category. Also keeping it more veg and less fat gives makes for a perfect snack that you don’t have to feel guilty about.  This can easily be used as a dressing for salad or mixed with rice and beans adding something a little extra for taste as well as bumping up nutrition.
  • 1 large eggplant
  • coconut oil 
  • 1 garlic clove, minced
  • 1/4 tsp dried cumin (optional)
  • 1 tsp of Tahini 
  • Lemon juice
  • water
  • Pepper to taste

To start you need to roast your eggplant. THis is pretty simple.  Heat oven to 400.  Cut your eggplant length wise.  Rub the outer skin with coconut oil.  Cut side down roast in oven for 20 minutes.  
Once cooled add your eggplant and remaining ingredients to your blender.  Wiz it up. Voila.  You have a yummy dip for veggies or mix with rice or quinoa.  

Ashie Girl 

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