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Roasted Eggplant-Almond Dip
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
- 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 or oil-free vegan mayo
- 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 (or mayo), 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.
Serving: 1serving | Calories: 100kcal | Carbohydrates: 12g | Protein: 4g | Fat: 5g | Sodium: 8mg | Fiber: 4g