Roasted Eggplant-Almond Dip | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen

Roasted Eggplant-Almond Dip

1 large eggplant
1/4 cup almonds
1/4 teaspoon mustard seed
1/2 onion, minced
1 small chile, seeded and chopped
1 teaspoon ginger root, minced
2 cloves roasted garlic
2 tablespoons plain soy yogurt
juice of half a lemon
cayenne pepper, to taste
salt, to taste

Preheat oven to 425F. Wash the eggplant and prick it all over with a fork. Place it in a pan and roast it until completely collapsed and charred-looking on top, about 45 minutes. (You can also cook it on a grill, turning regularly, until charred all over and soft.) Remove from oven and set aside to cool.

Once the eggplant is cool, scoop out the flesh and put it into a medium-sized bowl. If there are lots of large seeds, separate and discard them. Mash the flesh with a fork until a coarse puree is formed.

Heat a small frying pan and add the almonds and mustard seeds. Toast them for about 2 minutes or until the seeds begin to pop. Add the onion, chile, and ginger and cook on medium for a few more minutes. Transfer to a small blender, add the garlic, lemon juice, soy yogurt, and two tablespoons of water, and puree.

Add the almond puree to the eggplant. Season to taste with cayenne and salt. Serve with raw vegetables or bread such as pitas or naan.

Makes 4 appetizer-sized servings. Per serving: 100 Calories (kcal); 5g Total Fat; (42% calories from fat); 4g Protein; 12g Carbohydrate; 0mg Cholesterol; 8mg Sodium; 4g Fiber. Weight Watchers Points: 2.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.